Updated: Apr 11
I think every Trinbagoian household associates Calalloo with a good home cooked Sunday lunch. Thoughts of Macaroni Pie, Potato Salad, Red Beans and Stewed Chicken float through my head everytime I think about this notorious Trini food. As traditional as it is this meal can be dressed up (Cream a Calalloo Soup, Calalloo Soup) or eaten alongside whatever your favorite dishes maybe. However you may to choose to have this delicious blend I'm sure you will enjoy it
1 bundle Dasheen Bush
3 cups coconut milk (2 packets powdered coconut milk added to 3 cups water or 2 cups milk squeezed from blended coconut meat and 1 cup water)
1 bushell Ochro (8-10 medium)
2 cups cubed Pumpkin
1 medium Onion sliced
3 crushed Garlic cloves
3 large Pimentos
3-pieces smoked bones (optional) 1 small hot pepper (optional)
Salt to taste
●Add coconut milk to a medium sized saucepan on medium heat.
●Wash and chop dasheen bush stem and all (I still remove the tips of my bush to prevent itching. I'm really not certain this even works but its tradition)
●Chop onion, ochros, pimento (I include the seeds) , crush garlic add everything to you pot including pumpkin and smoked bones.
● Place your saucepan on medium heat and cook for approximately 20-25 mins.
● Allow steam out of the pot remove the smoke bones and pepper then swizzle until all vegetables are incorporated (you can also allow your callaloo to cool a bit and blend on a very low speed to get a smoother texture)
●Add salt to taste.
I hope you enjoyed this session of Food Therapy and see you soon ♥️