I have a hard time staying still.
Sometimes I post the things that I cook.
If you show me majestic facial hair and I'll show you my heart.
I've always wanted to be an Addams.
Okay, so, maybe I like making weird-looking things. Deal with it.
This is one of my favorite foods ever. It’s a Caribbean dish called callaloo.
Traditionally, it would be made from callaloo leaves (which it is in the photo below, thanks to a family friend who just came in for a visit), but I learned to make it with spinach (being ‘merican, and all), so that’s how it’s written here. Tastes amazing either way.
Callaloo is one of those Caribbean dishes that varies by the cook. People from different islands and different races make it different ways. That’s just how it is and it’s something that I love. My mother, an Indian/Portuguese/French mix from Trinidad & Tobago, learned it from her Indian mother (also born and raised in Trinidad).
This is best eaten over rice! I’ve read recipes where it’s decribed as a soup… which kind of weirds me out. The okra gives it a kind of goopy texture. It feels fine on rice, but I don’t think I’d eat it alone.
What you need:
What to do:
1. Boil all ingredients except the butter in a large stock pot until soft or until okra is mushy. Cover the pot and cook for another 15 minutes, stirring occasionally.
2. Now, your callaloo should be soft, but, uh, it’s kinda chunky, right? Pour it in your blender and ‘pulse’ it for a few minutes until it’s blended.
3. Smooth as it’s gonna get? Pour it back into your pot and stir in the butter.
Serve over rice!
Since you’ve made this in a stock pot, you might have a lot of left overs. Callaloo can be frozen for a little while and thawed out later.