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
Cook Up Callaloo With Coconut Rice How Jamaica Cooking | Recipes By Chef Ricardo
Cook Up Callaloo With Coconut Rice How Jamaica Cooking
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Cook Up Callaloo With Coconut Rice How Jamaica Cooking | Recipes By Chef Ricardo
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Trini Callaloo Recipe | TriniCookBook
My trini mother-in-law taught me how to make Callaloo. It's a blend of dashin bush and okra. I always wanted to learn to make this recipe since my husband is obsessed with this food. It was surprising quick and easy to make. This is normally made with crab but shrimp was all we had. Turned out great! See Recipe Below.
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Hand Blender:
Callaloo
12 dashin leaves, chopped
12 whole okras
1 medium onion, chopped
1 whole carrot, chopped
4 garlic cloves, chopped
1 pimiento pepper
1 scotch bonnet pepper
3 cherry peppers
6 thyme leaves
2 green onions, chopped
1 tsp salt
½ tsp black pepper
1 whole coconut
4 cups water
¼ stick golden ray butter
Shrimp
1lb shrimp, defrosted and shell removed
½ tsp salt
½ tsp black pepper
1 tsp bandhania & green onion blended together (optional)
Combine salt and pepper with shrimp. Add bandhania and green onion mixture (optional). Mix
In a large pot, combine dashin leaves, okras, carrots, onions, salt, pepper, garlic, thyme leaves, green onions, all peppers, and seasoned shrimp.
Take a whole coconut, dig out the white flesh (jelly). Place white flesh with 4 cups of water into a blender. Strain out the solid chunks. Add the remaining coconut milk to the pot. Discard the solids.
Cover pot and boil for 15-20 minutes. (Until okras are soft)
Remove shrimp from the pot using a spoon.
Use a hand blender and break down okra, peppers, and dashin leaves.
Add shrimp back to the pot and mix.
Add golden ray butter and mix until melted.
Done.
Jamaican Callaloo With Shrimp Recipe.
Chris De La Rosa takes traditional Jamaican callaloo and instead of using salted fish, he adds additional flavor by using shrimp in the mix. Jamaican callaloo, one of the national dishes of Jamaica is traditionally cooked with coconut milk and saltfish, Known as bhaji or choria bhaji in Trinidad and Tobago, it's basically Amaranth. Simmered in coconut oil, herbs, garlic and scotch bonnet pepper, this is a wonderful Caribbean style way of cooking greens.
You'll Need...
Jamaican Callaloo
1 tablespoon Coconut Oil (or olive)
1/4 teaspoon sea salt (your fav salt)
1/8 teaspoon black pepper
1/2 medioum onion
3 cloves garlic
1/4 scotch bonnet pepper
1 cup small shrimp (pre cooked)
1/2 cup water
1 medium tomato diced
1 scallion
2 sprigs thyme
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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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#DasheenBush #Bhagi #Spinach
Cook-Up Rice Recipe/ Guyanese Cook-Up Rice/Black Eye Peas Mix Meat Cook- Up Rice/ How To
The Best Guyanese cook up rice.
Almost every Guyanese participate in the tradition of cooking this staple COOKUP RICE on Old years night or New Year’s Eve at 12:00am. This tradition started many years ago and it is very much alive today. So today we will be making The Black peas/ beans cook up rice, some say the black peas in for GOOD LUCK! But since I do not believe in Luck, I would say blessings and the Callaloo or Spinach is for the Money lol… these are some of the stories I’ve been told my older folks. Cook up rice main ingredients are meat, peas/ beans rice and coconut milk. Nevertheless, which ever cook up rice you decided to cook, with this Recipe it will be a winner and a crowd pleaser!
THE INGREDIENTS
TO SEASON CHICKEN
2lbs chicken
2Tbsp. chine sauce/ soy sauce
2 tbsp. green seasoning
1/2 tbsp. old bay seasoning
½ tbsp. Chicken bouillon
1 tsp. black pepper
1 tsp smoke paprika
1 tsp garlic powder
1tsp. parsley
Let chicken marinate for about 30 minutes to an hour
TO SEASON BEEF
2 lbs. beef
2 tbsp. Worcestershire
2 Tbsp. green seasoning
1 tsp beef bouillon
1 tsp old bay season
1 tsp smoke paprika
Let this marinate for about 30 minutes to an hour
In a large pot add season chicken and cook on low heat for about 25 minutes until the chicken is tender. In a separate pot add the beef and cook until meat is tender if it is not full tender that's ok because it will continue to cook with the rest of ingredients. Add meats together and mixed well. Add the onion, cilantro, celery and 1 cup of spinach/ callaloo. Now add the boiled blackeye peas and give a good stir, then wash and add the rice, mix all the ingredients well then add thyme and coconut milk. Stir and taste, make sure to adjust the seasoning to likeness. Cook on low to medium heat add okra some springs of thyme and cover. After 20 minutes add dice carrots and give a good stir, making sure to catch the bottom of pot when stirring to prevent burning. Bring cook up rice to a simmer add hot pepper(optional) after about 30-35 minute when rice is tender give another taste and the rice looks slightly wet the Best Guyanese Cook up rice is finished.
Enjoy! :-)
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Callaloo and Saltfish| Quick and easy recipe|Jamaican style| Best Callaloo in the tin
#linstead market Callaloo in the tin is the best guys! If you’re not in the mode to stripe and cut up your Callaloo, then linstead market Callaloo is the real deal. #callaloo #saltfish #jamaicanstyle #jamaicanfood
Ingredients:
2 Tin Linstead market Callaloo (you can use which ever one you like)
1 Pk Saltfish (use the one you like)
1 Tsp Easispice Jerk seasoning
1 Tsp Maggi seasoning
1 Tsp Goya seasoning
1 Tsp Black pepper
1/2 of a large Onion ????
4 Scallion chopped
Small Bell peppers/ sweet peppers ???? (all colours)
Thyme
Minced Garlic ????
Tomato ???? (optional) I didn’t use it in this video, but you can.
Hot pepper ????
Salt to taste. Only use if your Saltfish was boiled out too much.