How To make Callaloo Cookup
1/2 lb Pickled pig's tail (1 large
-tail) or pig's foot 1 lb Beef stew meat, cubed
2 tb Oil
1/2 lb Raw tripe *
5 c Water
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-chopped 1 lb Taro leaves, chopped (see
-note) 1/4 ts Chopped fresh Habanero
-(Scotch Bonnet) pepper ** 5 Ounce can coconut milk
Salt and pepper 1 lb Uncle Ben's long-grain rice
1/2 c Chopped red bell pepper,
-for garnish * (may substitute chicken) ** or more to taste This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In Guyana, taro leaves are called 'callaloo.' Put the pig's tail in pot and cover with water; bring to a boil, and boil for 1 hour. Drain and set aside. Brown beef in oil, then add tripe and water. Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour. Add pig's tail and cook until liquid has reduced to about 3 cups. Cut tripe into pieces and cut meat from pig's foot; return meats to pot. Add onion, garlic, taro leaves, Habanero, coconut milk and salt and pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes, until mixture "looks nice and green." Garnish with chopped red pepper. Serves 8 to 10. NOTE: Taro leaves are available at South Seas Market in San Bruno, (415) 873-2813, and East Bay Market in Oakland, (510) 533-3888, as well as other produce stores in Oakland's Chinatown. PER SERVING: 450 calories, 21 g protein, 40 g carbohydrate, 23 g fat (10 g saturated), 74 mg cholesterol, 87 mg sodium, 2 g fiber. From an article by Michele Anderson, San Francisco Chronicle, 2/17/93. Posted by Stephen Ceideberg; February 23 1993.
How To make Callaloo Cookup's Videos
How To Make Trini Dasheen Bush Bhagi | Foodie Nation
Natalie learns how to make Dasheen Bush Bhagi, an essential side to go along with her Sada Roti.
You will need
2 bundles Dasheen Bush
½ cup Garlic (chopped)
8 Pimento Peppers (sliced thinly)
3 med Onions (sliced thinly)
1 tbsp Salt
½ tbsp Anchar Masala
1/3 cup Vegetable Oil
How to
1. Wash, drain off excess water and roughly chop dasheen bush.
2. In a pot over medium heat, add vegetable oil.
3. Once the oil is heated, sauté onions, garlic, pimento peppers salt and masala powder.
4. Cook for 3- 5mins until onions are translucent.
5. Add dasheen bush a little at a time stirring well each time.
6. Cover and cook over low heat for 20 -30 mins, stirring occasionally to avoid sticking.
7. Using the back of the spoon you can smash the stems to help get to the soft consistency.
8. Add salt to taste and enjoy.
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Callaloo Rice With Coconut Milk | Recipes By Chef Ricardo
Callaloo Rice With Coconut Milk
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Saltfish (salted cod) Cookup Rice | CaribbeanPot.com
Learn how to make Saltfish Cookup Rice, using my grandma's 100 year old recipe. This iconic one pot rice dish is packed with unique Caribbean flavors and is truly one of the most comforting dishes you'll ever eat.
#glutenfree #rice #recipe
You'll Need...
1 1/2 tablespoon olive oil
1 medium onion
3 cloves garlic
2 pimento peppers
2 birds eye pepper
1/4 teaspoon black pepper
1 stalk celery
3/4 lb salted Cod (saltfish)
1 cup yellow split peas
3/4 tablespoon turmeric
Dasheen Bush leaves
2 cups diced pumpkin
1 1/2 cup coconut milk
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
2 cups water
2 cups long grain par-boiled brown rice
2 cups water
10-12 okra
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HOW TO COOK CALLALOO RICE ||Seasoned Rice Caribbean Version|| CALLY J'S KITCHEN|| JAMAICAN
Hey guys welcome back to my channel today I'll show you how I made my Callaloo Rice or Vegetable Rice. Don't forget to subscribe to my channel help get me to 1000 subscribe also like ,share and comment . Thank you guys so much for your love and support .
Ingredients :
Callaloo Rice
Black Pepper
Maggi Season Up
Water
White Rice
Butter
Coconut Powder
Bell Peppers
Onion
Escallion
Parlsy Flakes
Badia All Purpose Seasoning
Cooking time 25 minutes
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How To Make Trini Bhagi Rice with Pigtail | Foodie Nation
The best Trini Limes happen around a pot and a ring stove! Bhagi Rice is on the menu “in de yard” today!
Yield: 8 – 10 Portions
INGREDIENTS
3 Tbsp Vegetable Oil
2 Tbsp Brown Sugar
1 Lb Salted Pigtails (½ Inch Chopped & Parboiled)
1 Tbsp Minced Garlic
4 Tbsp Minced Onions
3 Pimento/Jalapenos Peppers Minced
3 Sprigs of Fresh Thyme
3 Tbsp Chopped Celery
1 Large Bundle (about 4 cups) of Spinach Leaves (Chorai Bhagi)
5 Okras, sliced thinly
2 Cups Parboiled Rice
1 Cup Pumpkin, small diced
1/3 Cup Carrots, small diced
4½ Cups Water
2 Oz Powdered Coconut Milk
½ Tsp Smoked Paprika
2 Tbsp Salted Butter
½ Tsp Black Pepper
1 Tbsp Chadon Beni/Culantro Minced
Salt to taste
2 Tbsp Chopped Scallions
METHOD
1. Boil pigtails in water two times for 20 minutes each time changing out the water to remove excess salt and to precook. Strain, chop into pieces and set aside.
2. Meanwhile, prepare the spinach by washing and breaking off the leaves with small stems included and placing into a bowl – the thicker woody stems are to be discarded which form the root of the spinach bunch.
3. Place a medium high sided pot on high heat and add in the vegetable oil. When heated, sprinkle in the sugar. Stir and allow it to caramelize into a deep brown color until lava like bubbles appear with puffing smoke.
4. Add in the pigtails and toss to coat evenly with browned sugar. Allow to sauté for 2 minutes then add in the aromatics; garlic, onions, pimentos, thyme and celery. Stir and cook for 3 minutes.
5. Add in the spinach leaves, okras and stir to allow greens to wilt down in the heat for about 4 minutes.
6. Add in the rice, pumpkin, carrots and continue to sauté aromatics amidst the rice and other ingredients until rice begins to lightly stick to the bottom of the pan.
7. In a bowl, whisk together the water and the coconut powder and add to the pot together with the paprika, salted butter and black pepper. Stir well and scrape the bottom of the pot to dislodge any caramelized bits that may be stuck.
8. Cover and bring to a boil, then reduce to a simmer. Allow bhagi rice to cook until rice is cooked, spinach leaves have wilted through fully and the water has dried up (about 20 – 25 minutes). If rice is not cooked through, add a little more water and continue simmering until cooked.
9. Add in the chadon beni. Mix then taste for seasonings and add salt and or other spices to your preference at this point.
10. Remove pot from the heat, then garnish with freshly chopped chives atop.
11. Enjoy.
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