Callaloo
A thick purée of taro leaves with okra and coconut milk. The Trinidadian Sunday table.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Wash the leaves, strip the tough stems and chop them coarsely.
Fry the onion and garlic in butter until soft.
Add the leaves, okra, pumpkin, thyme and the whole scotch bonnet, and cover with water two fingers above.
Simmer forty minutes covered. No less: raw taro leaves burn the mouth.
Remove the chilli and thyme, add the coconut milk and warm it five minutes without boiling.
Break the soup down with a swizzle stick or a masher to a thick but not perfectly smooth purée.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: https://www.flickr.com/photos/67276179@N08/ · CC BY 2.0