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LOCATION: Recipes >> Caribbean >> Callaloo 03

Print this Recipe    Callaloo 03

Calialoo
Trinidad

1 pound spinach, washed and coarsely chopped
3 pints chicken stock
1 onion, finely chopped
1 clove garlic, chopped
1/2 cup coconut milk
6 ounces lump crab meat, trimmed
Salt, freshly, ground black pepper
dash Pickapeppa hot pepper sauce or Tabasco

Add the chopped spinach to the chicken stock with the onion and
garlic. Cook until tender. Add the coconut milk and crab meat
and simmer until the crab meat is heated through. Season to taste
with suit, pepper, and Pickapeppa or Tabasco sauce. Serve with
Foo-Foo, if green plantains arc available. Serves 6.

Note: The tender young leaves of dasheen, a starchy root vegetable,
are the "callaloo" of this recipe. In Jamaica, a type of English
spinach with a larger leaf is also called "callaloo," regular
spinach makes an excellent substitute. Sometimes okras are added-12
small ones for soup for 6.

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