Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length. | 2. Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink. | 3. Taste and season with salt & pepper if necessary. | 4. When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency. | 5. Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending. | 6. Using a hand blender, blend the callaloo until all the ingredients are pureed. | 7. Store in a clean pot with pork tails and reheat before serving. | 8. Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dasheen leaf	1	bunch		-	-	-	-
okra	15		cut	495.0	111.75	28.95	2.85
chive	2	stems	chopped	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
thyme	1	sprig		-	-	-	-
celery	1	bunch	chopped	-	-	-	-
garlic clove	1		crushed	-	-	-	-
hot pepper	1			-	-	-	-
pimento	1	pimentos	chopped	-	-	-	-
coconut milk	2 1/2	cups	squeezed used	1380.0	33.24	13.74	143.04
pork out salt	1/4		salted cut	-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	2	teaspoons		-	-	-	-

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