How To Make Callaloo.

hey guys Chris a Caribbean pod calm I hope you guys are enjoying the recipes today I asked you guys on Facebook earlier this morning if you guys wanted me to make a quick video on making callaloo now this is kallu from trinidad and tobago many of the other islands call it Kailua as well it's more of a soup than anything else however my Jamaican friends watching this you'll be asking yourself what is Chris really trying to pass off here is callaloo well in Jamaica the Khalu is is more of a bush more of a spinach than anything else and or using spinach in this recipe it's totally different than what you would be called callaloo in Jamaica but this year is the national dish of Trinidad and Tobago we're going to put some crab in here we're going to put some coconut milk we're gonna gosh you're gonna put a ton of stuff in here however it's going to be simple to make but so tasty when it's all done I'm going to enjoy mine here as a soup however as part of the Maine Sunday lunch on the islands kallu stew chicken macaroni pie rice fried plantain again guys check out all those recipes I'm calling out there on Caribbean pot comm remember if you're watching this on YouTube above me I'm not in the video today above you're going to see the subscribe link click on that people this is the only way you're going to get the recipes as soon as I post them online this thick rich luscious soup here well it's not really considered a soup down in the islands but I guess you would simply because of the texture and everything else but callaloo again this is the recipe from Trinidad and Tobago so guys let's get cooking this beautiful tasty callaloo dish the ingredients for making the callaloo is as follows now traditionally you would use the baby dashing bush leaves which is basically the leaves of the batching plant but the ones that are still curled up to source those here in North America is pretty hard so what I've resorted to doing is using baby spinach leaves and this is what I I hear one pound of baby spinach which I've rinsed off in cool water and allowed to dry in a colander and certainly give it a rough chop if you want to allow it to cook down a bit faster but remember you're looking for baby spinach leaves the moment your spinach would work is good let's just see that over here what I've got I've got some couples green onions or scallions whatever you call it I've got one medium onion which I'm going to chop up three cloves of garlic again I'm going to chop those up and here I've got some I've got three pimento peppers these are flavor peppers they're not known for heat so we'll be using all three of them we're going to chop them up however we'll also be using and I have here one habanero pepper I'm just going to pop that in a hole into a pot we won't burst it we won't break it up we want to anything we just want the flavors out of this habanero pepper if you have a scotch bonnet pepper just as good I've got some fresh thyme here it's going to work out to about maybe one tablespoon of thyme over here I've got some some oak rows and all I'm going to do I'm going to chop off the top discard that and then I'm going to chop it up into small pieces all of that it's going to go in there there's about a pound of oak rows there further back I've got here about the cup maybe about a cup and a quarter of diced up pumpkin totally optional but it adds a good sort of texture and flavor to the entire callaloo you can also add some sweet potato I've also seen people out carrots to it but today we're just going to stick with the pumpkin here are the two crabs which I've cleaned up and cut up into pieces basically you get maybe about four pieces of crab out of it but again two crabs I watched that clean that cut it up got rid of all the shell and everything in the back and everything else you can certainly use crab meat as well I'm sure it will work good but get the imitation crab stuff that's just terrible to use we're going to start off with the boat we got some salt here we're going to start off maybe with about a half a teaspoon - maybe 3/4 teaspoon of salt to start with because again as it cooks later on and breaks down then we're going to taste the salt and add maybe a little bit more near the end I've got some fresh ground black pepper about quarter teaspoon something I that's not traditional to making callaloo I have some olive oil here and I'm going to use a teaspoon of olive oil in making this now traditionally I've seen my mom and I've seen others do this without frying anything or without the use of oil however I like to use the oil to saute the garlic and herbs and stuff like that before I add everything to the pot just to release all those flavors a little bit way different way of cooking but trust me it is delicious some coconut milk we've got about 2 cups of coconut milk that we're going to use as well as well as 2 cups or so of water if I forget anything here in this little ingredient alone segment here I'll certainly tell you guys as we go along cooking but these are the ingredients for making color in the pot here on a medium-high heat I've added the olive oil 1 tablespoon of olive oil and I've added the onion green onions as well as the garlic to the pot just to soften that up a bit and I began to quickly release its flavor we don't want to darken it up or get it brown on it here is when it stops not everything and then I'm going to add the the time again we're trying to release all those flavors as well as a crack of fresh ground black pepper well that's done quarter of a teaspoon you may want to turn the heat down now to maybe about a medium-low heat and let this saute in here for about a minute or two until the onions has gone soft and everything has released its natural oil the onions and garlic everything has been sauteing here now for what a minute maybe two minutes or so so all I'm going to do now is start adding the baby spinach to the pot now it's going to seem like a lot and it's going to pile up quite a bit in the pot but as the heat gets to it it's going to cook down and you're going to notice that you're going to have tons of room here for the other ingredients as well just going to continue adding this I'm going to stir it around until it cooks down and then we're going to add the other in grief it's been cooking now for about five minutes the spinach is cooked down quite a bit so all I'm going to add now is the the okra that we cut up the chopped up pimento peppers the pumpkin so I've cubed up another quick stir as the spinach cooks down it's going to be a lot easier to work with and now I'm going to add about 3/4 of a teaspoon of salt remember later on when we tasted we're going to add some more salt but for now we're just going to start with that as a base I have here the whole habanero pepper notice I didn't break it to cut it open or anything and I've got the two crabs which I've cut up into pieces next to go in there will be the coconut milk and I'm also going to add two cups of water to this I'm going to bring it up to a boil and then we're going to bring it all the way back down to a gentle simmer cover the pot and allow that to cook for at least fifteen minutes during which time we're going to stir try not to break up the pepper because it's going to release all that heat to habanero pepper but we're going to try and allow this to simmer a gentle simmer for about 45 minutes it's not it's now come up to a boil so what I'm going to do is I'm going to give it a quick stir right now I have it on a big burner I'm going to move it over to a smaller burner to the back of the stove here because I want this to cook very slowly I'm going to cover the pot bring it up to a little cook on a gentle simmer for about 45 to 15 minutes during which time every 10-15 minutes I'm going to give it a gentle stir now some of you may have noticed it I put crab in here and if you guys don't want to put crab the coconut milk and all the other different things that we put in here we'll definitely give it enough flavor however the traditional way of cooking this is with crab now the other way I've seen my mom do it as well is using salted meats such as pig tail or salted beef but we pre boil it before we add it to the pot just so that it's not too salty so again guys we're going to let this cook for about fifteen minutes five-zero on a gentle simmer it's been simmering now for about 15 minutes I gave it a good stir and now I'm going to taste for salt now definitely since we started off with just a 3/4 of a teaspoon of salt you're definitely going to need a little bit more salt so taste it to see how much more salt do you think in a lien I'm thinking maybe there's a quarter teaspoon more or so to bring the total amount of salt up to one teaspoon of salt however I'm going to be adding some golden ray margarine and this is um it's just considered a salted butter very very salty so I'm just going to add a tablespoon of that in here give it a good stir and like I said it's been cooking for about 50 minutes I'm going to give it another 10 minutes or so just for that salted margarine that salted butter the golden ray to do its thing then what I'm going to do after that I'm going to remove the whole pepper that I had in there the scotch bonnet pepper a habanero pepper sorry as well as the big pieces of crab that I have in there and then we're going to sort of break everything down with a submersion blender or you can certainly put it into a food processor but we'll get to that step I'm just going to let this simmer now for about another 10 15 minutes and then we'll get to that step I've allowed it to cook another extra 10-15 minutes and what I've gone ahead and done I've removed all the big pieces of crab from the pot simply because we're going to be trying to break everything down in here now into a smooth consistency as you can see the spinach and everything has wilted down the oak rows are all cooked down sweet potato is melted in there and it's packed with a ton of flavor now what you can do is allow it to cool a bit and put it into a blender and give it a few pulses because you want to get a sort of a smooth but chunky consistency the other thing you can use is one of these merchant blenders here and again you want to give it pulsing action don't allow it to go continuously because then what I find that I don't like using the immersion blender is that it will tend to go a bit frothy but again if you that's what you choose to use feel free to do so however do it in a sort of a pulsing action what I'm going to do I'm going to go old-school and what I have here is what's called a swizzle stick and all I'm going to do is put it into the pot here and with a sort of a rolling motion with both my hands with the swizzle stick in between I'm just going to swizzle everything together and break it all up now I've turned off the heat on stove and I'm just going to break this down using the swizzle stick as I mentioned for a couple of minutes here to make sure I have that smooth consistency again with a bit of chunkiness to it to the overall thing you'll notice that I didn't remove the hot pepper that I have the whole hot pepper I had in there I love the heat from the hot pepper so I left it in there however you guys can remove that out of there as well and discard it at this point but I'm going to go ahead using the swizzle stick and bring this down a bit and when we come back it's going to be the completed I'm just going to put the crabs back in there and it's going to be the completed color loo for you guys see what it looks like so now this is about it guys ekkada loo is all done here I use a swizzle stick I broke everything down and I bought the pieces of crab to d2 the pot here give it a quick stir and that's it it's all done guys remember to taste for salt you want to add a bit more black pepper or anything else in here by all means do so I'm just going to show you guys the consistency due to the oak rows that we put in here it's going to have a sort of a not necessarily slimy but a wonderful texture it's nice and smooth as you can see with the pieces of crab in there and I remember guys if you guys want to add a little bit more flavour to this halfway through cooking you can also crush up one chicken bouillon cube in here to give it an extra kick of flavor but callaloo guys i hope you guys give this a try there we go I'm going to give you guys a little close-up shock off it give it a try guys remember if you're watching this on youtube above you're going to see the subscribe below let me go down below you're going to see the comment section leave me your comments click on subscribe above christina caribbean pot comm hope you guys are enjoying the recipes give this one a shot guys it's absolutely one of the best dishes out of the Caribbean

Channel: caribbeanpot

Views: 278,951

Keywords: callaloo, how to make callaloo, tring recipes, Jamaican callaloo, How to cook callaloo, what is callaloo, recipe for callaloo, trini Sunday lunch, Trinidad And Tobago, Jamaica, Recipe, Food, Cooking

Id: ThGuVgOzTTQ

Length: 14min 46sec (886 seconds)

Published: Mon Nov 28 2011