News Americas, NEW YORK, NY, Fri. Feb. 19, 2021: As we begin the Lenten season with many adhering to vegetarian recipes once or twice weekly, here’s a Caribbean special that you can add to your Lenten menu. It’s Trinidad Callaloo vegan style, and here’s how to make.
2 cans (400 ml) coconut milk
6 cloves garlic
1 bunch dasheen leaves or 2 pounds Spinach (baby leaves work best)
1 lb ochro (okra)
1/2 onion sliced
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs of thyme
1 green habanero or scotch bonnet pepper (add any pepper you like)
1 teaspoon vegan butter
If using the dasheen leaves, 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.
If using Baby Spinach, wash and set aside.
Chop onions and garlic and set aside.
Add all the ingredients including, whole pepper, 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.
Taste and season with salt & pepper if necessary.
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.
Add some butter. (optional)
Remove from heat and allow to cool for 15 minutes before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Serve with rice, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.