Calalloo 

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 Ingredients 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 Method ●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 ♥️

Calalloo