#callaloo #dasheenbushbhagee #crabcallaloo #trinidadcallaloo

Callaloo is a Trini Sunday favorite traditionally made with callaloo bush, also known as taro leaves. For those of you with no access to these fresh leaves, today I teach you how to get the same results with chopped frozen spinach. You will never know the difference.

This recipe can be made vegan or with crab, as seen in this video. Chicken and pigtails are other great options.

Printable Recipe:
https://cookingwithria.com/2011/10/tr...

Ingredients
1 tablespoon extra virgin olive oil
2 (10 oz) packages of frozen chopped spinach OR 1 1/2 2 lbs young dasheen bush leaves and stems ( 1 bundle)
1/2 1 lb pumpkin (squash or calabaza), cubed (frozen or fresh)
1/2 1 lb ochro, sliced in 1/2 inch pieces, (frozen or fresh)
1 medium carrot, thinly sliced
1 medium onion, chopped
45 scallions, finely chopped (about 1 1/2 cups)
1 small bunch thyme (about 8 sprigs, whole or chopped finely)
8 large garlic cloves, minced
3 tablespoons green seasoning
1 stalk celery, finely chopped, optional
2 cups fresh coconut milk + 2 cups water, or more if you want more liquid
salt and pepper ( I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper)
1 habanero pepper and 2 pimento peppers
Optional Meat or Seafood: Crab, chicken or pre cooked pig tail (2 lbs)

1. In a stockpot over low heat, add spinach, pumpkin, carrots, ochroes, scallions, celery, onion, thyme, garlic, green seasoning, oil and the habanero pepper. Add protein if using.
2. Pour in coconut milk to pan, season with salt and freshly ground black pepper.
3. Cover and simmer for 1 hour until all ingredients are cooked and soft, stirring every 10 minutes to combine the flavors and prevent sticking to the bottom.
4. When finished, remove habanero pepper (being careful not to burst it) and (meat if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks. You may also use a food processor or blender or hand immersion blender for a smoother texture.

Return meat into the pot and serve hot over rice.



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