MENU
 
 
 
 

  • Callaloo Cookup

    0 votes
    Callaloo Cookup
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb Pickled pig's tail (1 large tail) or possibly pig's foot
    • 1 lb Beef stew meat, cubed
    • 2 Tbsp. Oil
    • 1/2 lb Raw tripe *
    • 5 c. Water
    • 1 med Onion, peeled and minced
    • 2 x Garlic cloves, peeled and minced
    • 1 lb Taro leaves, minced (see note)
    • 1/4 tsp Minced fresh Habanero (Scotch Bonnet) pepper **
    • 5 ounce can coconut lowfat milk Salt and pepper
    • 1 lb Uncle Ben's long-grain rice
    • 1/2 c. Minced red bell pepper, for garnish

    Directions

    1. * (May substitute chicken)
    2. ** or possibly more to taste
    3. This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In Guyana, taro leaves are called 'callaloo.'
    4. 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 in tripe and water. Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour. Add in pig's tail and cook till liquid has reduced to about 3 c.. Cut tripe into pcs and cut meat from pig's foot; return meats to pot.
    5. Add in onion, garlic, taro leaves, Habanero, coconut lowfat milk and salt and pepper to taste. Simmer for 10 min. Add in rice. Cover the pot, reduce the heat and simmer for about 30 min, till mix "looks nice and green." Garnish with minced red pepper.
    6. Serves 8 to 10.
    7. NOTE: Taro leaves are available at South Seas Market in San Bruno, well as other produce stores in Oakland's Chinatown.

    Similar Recipes

    Leave a review or comment