Callaloo Recipe – A traditional Sunday favourite - The Taste of Tobago Magazine - By THTI
Callaloo features the perfect blend of dasheen leaves, ochre, fresh seasoning and pigtail, crab or beef. It's usually served as part of Sunday lunch to complement yet another local favourite dish...
Ingredients
- 15 dasheen/taro leaves, coarsely chopped
- Two sprigs of fresh thyme
- Four sprigs of chive, coarsely chopped
- Seven large ochroes, thinly sliced
- Two teaspoons salted butter
- Six pimentos, coarsely chopped
- 1/4 cup diced onions
- 1/4 cup diced garlic
- Three large crabs, quartered
- Salt pork or beef, to taste
- Four cups water
- 1 1/2 cup coconut milk
- One scotch bonnet pepper
- Salt, to taste
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