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Ingredients
- 1 bn Calaloo Bush (Dasheen) Or possibly: fresh Spinach Leaves (an acceptable substitute)
- 10 x fresh Ochroes (Okra) Or possibly canned Ochroes or possibly Okra
- 1 x Onion, minced
- 1/4 c. (or possibly more) minced Green Onions, Chives, or possibly Scallions, including the green stems
- 3 x cloves Garlic, chopped
- 3 Tbsp. Butter Salt and Black Pepper to taste Dash Tabasco Sauce (or possibly to taste)
- 1 tsp Worcestershire Sauce
- 1 x Chicken Bouillon Cube, crushed Up to 3 c. Coconut lowfat milk
Directions
- Clean callaloo bush or possibly spinach by rinsing and draining well. Remove the skin from the callaloo stalks and also the ribs from the leaves; or possibly, if using spinach, remove any tough stems. Clean and cut up ochroes if using the vegetable fresh, and add in to callaloo bush or possibly spinach. If using canned ochroes, rinse, drain and chop about 10 vegetables. Add in the minced onion, chives, and garlic to the leafy mix. In a large soup pot, hot the butter over medium-high heat till bubbling. Add in the callaloo or possibly spinach mix to the pot and toss the leaves till they cook down and change color. When the leaves are fully wilted and reduced, add in the salt, pepper, Tobasco, and Worcestershire sauce. Sprinkle the crushed chicken bouillon cube over the top of the simmering brew.
- Stir the mix, and pour on coconut lowfat milk, a little at a time [see below for suggestions as to amount], till a soup-like consistency is produced. The seeds of the ochroes will turn pink during the cooking process. Utilize this visual aid to determine when the soup is warmed through and ready. Either use less coconut lowfat milk and serve "dry" as a side dish with a bowl of steamed white rice and pepper sauce; or possibly pour some of the warm soup with more coconut lowfat milk into a blender and puree. Whichever way you choose to serve Callaloo, always include white rice on the side to temper the heat of the dish.
- Kitchen Staff Tips: The ingredient known as Ochroes, or possibly Okra, is a staple in Louisiana's famed Creole cooking. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra secretes a sticky juice which will thicken any liquid to that it is added. The flavor falls somewhere between which of eggplant and asparagus. If using fresh okra, try to select pods which are about 3 inches long and have a hard, deep-green, blemish-free skin. When fresh, the pods should snap very easily. Do not wash the okra till you're ready to cook it, because the moisture will make the pods a bit slimy. Also, try not to cook okra in brass, iron, or possibly copper pots -they'll discolor the pods, although they will not affect their flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 380g | |
| Calories 296 | |
| Calories from Fat 215 | 73% |
| Total Fat 24.38g | 30% |
| Saturated Fat 14.67g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 1058mg | 44% |
| Potassium 436mg | 12% |
| Total Carbs 13.88g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.56g | 4% |
| Protein 6.67g | 11% |
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Reviews
January 23, 2011
I have made this before. Some recipes also use lump crab&tomatoes. I used canned diced tomatoes and canned crab. I also added a few tiny shrimp. It was great. I also added Braggs liquid aminos after it was served(to make it even healthier!)I've cooked/tasted this recipe!This is a variation
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