Comments on: Callaloo, the true spirt of the islands.

By: Liddy

Liddy — Sat, 05 May 2012 18:11:28 +0000

Hi
Callaloo soup is a meal but you can make callaloo and saltfish to eat as a side dish,I live in Labrador so I can't get a lot of stuff you folk can get.

By: AL

AL — Sat, 31 Mar 2012 06:07:12 +0000

Too much coconut milk.

By: natalie

natalie — Wed, 21 Mar 2012 00:53:48 +0000

i never knew that you can make callaloo with spinige, but it looks good, it looks like the real callaloo

By: Garth

Garth — Wed, 11 Jan 2012 17:38:24 +0000

Hi Chris – can’t wait to try this out. We are having Caribbean night at our dinner club and I am making this along with Jamaican jerk marinaded pork loin (using your jerk marinade as well )

I have a simple question. We can’t really get crabs like you describe here in Minnesota, but we can get crab legs. What do you think about that as a substitute, and what quantity would you suggest? I suspect I would cut them into pieces to fit in the pot and then strip the crab meat out and dice it up before “swizzling” (note to self – get one of those swizzle sticks).

Now if I could only find a source for Golden Ray here….

By: kathy

kathy — Tue, 04 Oct 2011 19:44:30 +0000

You can make a tasty callalloo without meat, just add two clove petals to Doonwati's recipe, small piece of golden ray buter,1 tsp ketchup and walla…. taste greattttttttttttttttttt

By: Petra

Petra — Mon, 05 Sep 2011 01:18:36 +0000

Thanks for the recipe, and to the person who suggested using pig tail instead of crabs. I have only tasted a little bit here and there of callaloo because I too am allergic to crabs. They've always made it with crabs at my house. 'will have to give it a try with pig tail. Is there any other meat you can use in there?

By: Doonwati

Doonwati — Tue, 05 Jul 2011 06:27:21 +0000

Hi Chris, Nice recipes as usual, anyone who doesn't use Crab or meat can make the Callaloo without it. I'm Hindu and when we're fasting we don't use any kind of meat, Fish or Eggs and I do make Callaloo when I'm fasting, it taste very good without the Crab or meat. When I'm not fasting I make my Callaloo just as Chris's but I add a little piece of Pumpkin or Squash, Bellpepper and Carrots. Anytime I visit home (Trinidad) I always bring Dasheen Leaves, Chadon Benni, Trinidad cooking figs and Chataigne. If anyone is coming up to Toronto I ask them to bring me the same. Ok bye everyone.

By: diane

diane — Sat, 21 May 2011 15:02:13 +0000

Has anyone used eggplant in callaloo? I swear there was some in the dish served at the Wyndham St. Thomas and it was just delicious! Wish I had that recipe!

By: Catherine

Catherine — Fri, 08 Apr 2011 21:03:37 +0000

@Dawn –

Where do you get dasheen in DC? I'm in the area and have never found it. Btw, a potential source for blue crabs are some of the Asian markets…I can occasionally find them cleaned and in the chiller case….

Catherine

By: It’s all in the mix | Daily Tribune

It’s all in the mix | Daily Tribune — Mon, 16 Aug 2010 14:31:33 +0000

[...] which I felt should be much coarser, akin to the texture achievable when using a traditional wooden swizzle stick to blend it. He didn’t believe an immersion blender could do as good a job as the jug [...]

By: Curtis Daivs

Curtis Daivs — Sun, 01 Aug 2010 14:13:24 +0000

too much milk though; it should be more green than white.

By: Dawn

Dawn — Thu, 22 Jul 2010 21:39:34 +0000

My Mom always used pig tail. Assuming you eat meat that would be a good choice. I'd boil it first (with 2 rinses in fresh water) to remove most of the salt and cook the meat through.

By: Jeanne

Jeanne — Thu, 22 Jul 2010 18:35:27 +0000

I'm allergic to crab, can i use another meat

By: jumbieg

jumbieg — Wed, 14 Jul 2010 20:08:23 +0000

Thanks for sharing.. sounds easy enough to follow.

happy cooking

chris

By: Candy

Candy — Wed, 07 Jul 2010 02:27:41 +0000

hi i have an extremely simple recipe that never fails… first get one roll bush (it is dasheen that is in a rolled form), 8 ocroes, 3 cloves garlic, one medium onion, 4 pimentos, half pumpkin, chieve, celery and 3 leaves of theme, one pack coconut milk. Put one teaspoon oil in a pot(wait until it gets hot) add onion then garlic, saute, then add remaining ingredients. When dasheen bush is added last, put one cup water and one cup coconut milk. cover and allow to cook down for 20 mins (medium heat). add additional water if desired. when pumpkin is soft and crushed to the touch, callaloo is ready to be blended (blender is easist)

By: jumbieg

jumbieg — Thu, 17 Jun 2010 02:40:02 +0000

So how did it turn out for you?

By: jumbieg

jumbieg — Thu, 17 Jun 2010 02:39:51 +0000

yea.. at first I used the normal spinach and found it very bitter and hard to break down into a good consistency. Now it's baby spinach all the way.

By: Jon - SEO Services

Jon - SEO Services — Thu, 03 Jun 2010 07:46:10 +0000

Great recipe. I'm going to try this tonight.

By: Fred

Fred — Sun, 25 Apr 2010 17:44:33 +0000

the tip about using the baby spinach was the best,I tried it and was almost like the real thing..thnx again…

By: jumbieg

jumbieg — Sun, 18 Apr 2010 00:04:50 +0000

ENT! Gosh, i wish I had some now oui!

By: jumbieg

jumbieg — Sun, 18 Apr 2010 00:04:17 +0000

Thanks for stopping by Laurena and leaving your comments. be sure to keep coming back and trying more recipes. Your support is appreciated.

By: Cynthia

Cynthia — Mon, 12 Apr 2010 17:26:06 +0000

There is nothing quite like a plate of rice with calalloo and stewed chicken!

By: Laurena

Laurena — Mon, 04 Jan 2010 13:59:59 +0000

I really appreciate the time you take to post these recipes (with pictures) and the fact that u give more than just the basic steps..Most of my meals that I have made have been from following your instructions on this site…All the meals came out fantastic…I would just like to say thankyou!!!

By: Chris De La Rosa

Chris De La Rosa — Sun, 20 Dec 2009 02:26:06 +0000

Dawn.. appreciated Happy Holidays.

By: Dawn

Dawn — Sat, 19 Dec 2009 21:54:02 +0000

Hi Chris. Next time I go to the Caribbean store I’d be happy to pick up some Dasheen Bush and ship to you in Canada. It would be my gift to you for the hard work you do on this site and for re-introducing me to the wonders of Caribbean cooking! JLMK. Happy holidays!