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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the salt pork in a large saucepan until well browned, add onion& green peppers, cook until softened Add greens& okra cook 4 minutes. | 2. Add water, bring to a boil, reduce heat add garlicthyme& hot pepper. | 3. Simmer until the okra is tender. | 4. Strain liquid into a bowl and set the veggies aside to cool. | 5. When the stoch has cooled sufficiently skim off any congealed fat. | 6. Puree the veggies until smooth. | 7. Return liquid to the pot add pureed veggies, chicken stock, coconut milk& nutmeg Simmer for 1 hour but do not let it boil. | 8. The texture of Calaloo should be like bisque. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dasheen leaf taro plant spinach	1	bunch	washed chopped	-	-	-	-
salt pork	1/2		cubed	106.029	0.0	0.7158	11.4109
onion	1		sliced	60.0	14.01	1.65	0.15
pepper	3		seeded chopped sweet	98.4	22.8288	4.2312	0.8364
okra	1/2	lb	sliced	74.8428	16.8963	4.3772	0.4309
water	8 1/2	cups		0.0	0.0	0.0	0.0
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
scotch bonnet pepper	1	scotch	minced	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.