Callaloo (real Trini Style)...caribbean

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 bunch dasheen leaves (root vegetable of the caribbean or tarrow root)
• 15 okra (soft tips, cut into 1 inch pieces )
• 2 stems chives (chopped coarsely)
• 1 onion (medium, sliced)
• 1 sprig thyme (stem and leaves)
• 1 bunch celery (chopped roughly)
• 1 garlic clove (crushed)
• 1 whole hot pepper
• 1 pimentos (chopped)
• 2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
• 1/4 lb salted lamb tail (adding pig tail is optional. boil out salt 30 mins in water until tender and cut in to 1inch pieces)
• 1 teaspoon sugar
• 2 teaspoons salt

Recipe

• 1 separate leaves from stems. thoroughly wash leaves and strip the stems. tear leaves apart with hands into smaller pieces. chop stems into about 2 inches length.
• 2 add all the ingredients into a medium pot over medium heat. bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
• 3 taste and season with salt & pepper if necessary.
• 4 when the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. if not add a little warm water to bring to a soup consistency.
• 5 remove from heat and allow to cool for 15 minutes. remove the lamb tails before blending.
• 6 using a hand blender, blend the callaloo until all the ingredients are pureed.
• 7 store in a clean pot with lamb tails and reheat before serving.
• 8 serve with rice, stewed caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.