West indian callaloo (callard greens)?

Question

Can anyone give me an authentic,flavoursome recepie for collard greens-there are 2 types,the green leafy ones and the leaves of the dasheen plant-who can tell me both?

Answer 1

Callaloo

Ingredients:

1 dozen dasheen leaves

8 ochroes

1/2 cup of finely chopped onion

1/4 pound1of salt meat or pork

2 crabs or crab meat.

1 tablespoon of butter

Chives, salt and pepper

1/4 teaspoon of Angostura aromatic bitters

2 quarts of water

1 whole hot green pepper

Directions:

Strip stalks and mid ribs from dasheen leaves, wash, roll them and cut into fine shreds. Clean crabs. Combine chopped ochroes, dasheen, and onion in large saucepan, add 1 cup of water and simmer one hour. In a separate pot, boil the salt meat to remove excess salt. Then, add to the main pot the salt meat, whole green pepper, 2 quarts of water. Simmer 1/2 hour.

Callaloo Fritters

Ingredients:

2 cups raw callaloo, cut up

1/2 onion

1 tomato

1 ounce margarine

1 cup flour

salt to taste

1 tablespoon baking powder

1 egg vegetable oil for deep frying

Directions:

Heat margarine and saute onion and tomato. Add callaloo and cook for about 10 minutes. Cool and set aside. Sift flour, measure, and sift again with baking powder and salt. Beat egg and add to cooled callaloo. Add the callaloo mixture to flour and mix well. Heat frying pan and add oil to a depth of half of an inch. Drop with tablespoon in hot oil and fry. Serve hot.

ENJOY!!!

Answer 2

not sure, why not go to Indian cooking class that you can find on 88db to learn on how to make the Indian callaloo....good luck

Answer 3

Callaloo often called the "Soul Food" is one of the principle veg's of Jamaica. Resembling spinach (slightly) & widely grown throughout Jamaica & an excellent source of natural nutriants & vitamins with its own unique and distinctive taste you will never turn back on, exspecialy when traditionaly cooked WESTINDIAN STYLE,Can be used as an acompaniment to a main meal or fillings such as quiches, Pancakes, omelletts and adds a lovely flavour to soups.

CALLALOO CASEROLE:

Boil 2lb of Irish poatoes & cream with 2tsp of marg', 4tbsps milk, drain, wash, & cut callalloo.

Add: Salt, B'pepper, 15g (med' lrge)chopped onions, steam 5-8mins. Slice sausages in 1inch rounds (own pref') add to callall' steam 2-3mins slice 1lb tomatoes, lay Irish potatoes, callall' sausages, tomates' in alternative layers untill dish is filled, last layer should be the spuds, dot/baste with butter, then bake at 350f/180c gas mrk 4approx' for 20mins or untill a light golden brown.

Grab a plate utensils of preferance then ENJOY.

HMMMM GOOOD.

Enjoy your meal should feed a good 4-6 hungrey belly.

Regards,

Bravo81672.

Answer 4

the leaves are usually used to make a soup of the same name:

http://www.geocities.com/callaloo_recipe...

http://foodgeeks.com/recipes/recipe/2128...

http://www.islandflave.com/recipes/calla...