How To Make Trini Callaloo | Foodie Nation
Vložit
- čas přidán 30. 07. 2024
- Chef Jason teaches Kezzianne how to make 'Trinbagonian' Callaloo:
*Yield: 8 - 10 Portions
INGREDIENTS
1 Bundle of Dasheen Bush Bhagi (Approximately 1 Lb)
1 Tbsp Vegetable Oil
1/3 Cup Onions, chopped
2 Tsp Garlic, minced
5 Pimentos, minced
¼ Cup of Celery, chopped
10 Ochros/Okras, chopped
1 Cup Pumpkin, medium diced
½ Tsp Thyme Leaves, picked
2 Tsp Chadon Beni/Culantro, minced
¼ Tsp Rosemary Leaves, minced (Optional)
3 Cups Coconut Milk
1 Scotch Bonnet Pepper
2 Tbsp Salted Butter
Salt & Black Pepper, to taste
METHOD
1. Prepare your dasheen bush bhagi by removing the stems from each large leaf and set aside in a bowl.
2. Using the tip of a paring knife, peel the outer thin long fibrous skin of the stems which should all come out in one easy pull and discard. Cut these cleaned stems into medium lengths and place in a clean bowl.
3. Now take the leaves of the dasheen bush and remove the pointed tip located at the bottom of the leaf and cut off the center stem of the leaf also. This should then leave you with a hole in the middle of the leaf.
4. Chop these leaves into medium sized strips and place into the same bowl with the cleaned stems.
5. Wash with water to thoroughly clean and then strain.
6. Place a medium sauce pan over high heat and add the vegetable oil.
7. When heated, add the onions, garlic, pimentos and celery and sauté for 2 minutes until fragrant.
8. Add in the ochros, pumpkin, thyme leaves, chadon beni and rosemary and sauté for 5 minutes, stirring occasionally.
9. Pour in the coconut milk, stir to mix in and add the whole hot pepper.
10. Cover and let simmer on medium heat for 20 minutes to allow all ingredients to soften.
11. Remove cover, pumpkin and other ingredients should be soft and cooked down in the coconut milk. Remove from heat and let cool for 10 minutes.
12. Pull out the whole pepper, then using a hand blender or traditional blender, pulse callaloo to slightly puree the dasheen bush leaves and other ingredients into a chunky soup like product. It should not be completely smooth and hence retain a semi-thick chunky character.
13. Return callaloo to heat and add the salted butter. Stir to mix in then taste for seasonings. Adjust with additional salt and black pepper as desired.
14. Remove from heat and serve Callaloo with Macaroni Pie, Rice and Stewed Chicken.
------
More How To's: goo.gl/m8EdBY
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
------
Subscribe: goo.gl/wg373X
Instagram: / foodienatio. .
Pinterest: / foodienationtt
Twitter: / foodienationtt
Facebook: / foodienationtt
Website: www.foodienationtt.com/
Email: foodienationtt@gmail.com
------
MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/ - Jak na to + styl
When my husband introduced this beautiful meal to my American family we are from.the South Arkansas this was all new to us my Aunt was loving the dish, I tell you when my husband would make those lovely Trinidad dishes my Southern family was enjoying everything...R.I.P. Bluno Browne 🇹🇹🇻🇨 ..And he also was the best Tailor that ever came out of those two beautiful Island 🇻🇨🇹🇹👍🏾
Rip mr bluno Browne
RIP Mr. Bluno Browne.
Browne from Tobago 🇹🇹? If yes, he must be a relative of mine.
@@gillianbristol4271 Mine too
That's crazy how many Trini/Vincent descendants they're for a long time i thought it was just me
Love me some Chef Jason he details everything. He also has a nice clear voice and it's NOT annoying like some videos i've seen and he's not bad on the eyes too😘
My only issue is that we're not able to see in the pot as it cooks.
They really need an overview camera
Sorry about that, we're working on it.
@@FoodieNation it's okay I understand. Love your content so I don't want to be left out.
Oh gosh I agree so much! Was about to comment the same thing 🙄
If U want to see inside the pot U have to stand over it
This man is one rude lil chef with a great sense of humor...lolz ah still love him
I love a little pigtail with my callaloo ❤😊
Callaloo is everything. Especially with macaroni pie &stew chicken/pork or oxtail 👍💛💛💛💛💛
Its cool watching ingredients change from island to island. This looks good!
🇹🇹 this video saved my life for my final practical exams in school. I love to watch your videos and i love how you guys make cooking so fun and enjoyable.
Much love and i aspire to be a chef soon and i wanna cook these local dishes.
Well now its my turn for the video 😢
A Callaloo pot is much like Trinidad. We mix up with all kinda thing but we sweet! 🇹🇹
I enjoy yall's on camera chemistry
Made this today but i used pigtail insread and my hubby loved it. He even ate three times in a row lol. Thank you for this recipe because i forgot how my mom use to make it, it brought back so much memories❤
In New Orleans, we used pickled pigtails in almost everything..
I enjoy watching Jason and Kezzianne - keep up the good work
Love your recipes. Left the shores 37 years ago. Lost my skills to cook Trini food so i follow you. Made your bakes. Man out of this world. I will keep following you. Trini food the best. Only snag some ingredients i cannot get due to where i live in the U.K.
Chefjason has a dirty mind and I love it!!
Do more of these please........she is a quick learner & Jason is patient teacher. I'm trying that CooCoo dish.
Camera man needs to do a little more by showing some close up footage inclusive of inside the pot
I love your videos!! It turned out looking soooo good. I'm from Grenada and my mom taught me to peel the callaloo stalk.
My grandmother was Grenadian, and she taught us to peel off all the skin of the stalks too soooo somebody didn't wanna do all that work that day
I try your recipe for the calaloo and it was a hit,thanks so much for sharing
Kezzianne has lots of flavour all on her own😋😋😋😘
Man! I love you guys! I was born and raised in TNT. I love the Humor involved keep it coming!!
thanks for sharing all these great recipes 🇹🇹😍
I love it all
Chef gives easy directions with great humor, so this student won't get nervous 👏👏🌋
Nice, I had callaloo today for lunch as well!
I don't add celery in my callaloo but I guess it depends on preference.
Quick question. How did Kezzianne take the lid off without a pot holder @ 6:20???
Chef Jason had me laughing, Great chef, Awesome Amazing cooking
Nice recipes guys. Keep it up. I like watching you cook.
I love it
Great work guys
I love calaloo but we do our own differently. Keep up the great work guys
I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer
Hi guy's I am making callaloo with rice, stew chicken, provision and macaroni salad. Your callaloo looks amazing!
Thank u for this channel god bless u both thanks alot helped me cook great tasty things for my husband
Gosh it's the BEST!!!
The sight of the hot pepper in tbe pot ,😍😍😍😍😍
Hi Kezzy how are you listen to chef very well he is a gorgeous cook enjoy it.
I would usually roll the bush and tie each one rather than cut it up. .... i learned this . Am i wrong?
The bush and ting go fit not to mention I go push it in 😂proof I is a Trini 🤣🤣🤣
Love Trinidad cuisine!
What brand of salted butter did you use ?
Big shout out from Trini Boy living in PA.... Y'all made me look like a professional chef I'm Front of my in law's
LOVE THIS
Love your videos! Love a man who can cook. Lol 😆
where can i get a swizzle stick?
" First yuh have too take something out for me" - lawd ah luv it , lol
Foodie nation doing an excellent job
🙏 hi guys i remember when I was a child, I saw my grandmother grandaunt mom all them make callaloo. The dasheen bush leaves weren't cut up...with was rolled up and knotted and placed in the pot next was ochroes pumpkin all the seasonings cut up finely and then the coconut milk. Placed on a low fire or wood fire to slow cook. Next you swizzle with a wooden stick...need use metal....then you add salt butter and other flavors to complete. If there was crab it went in last or if it was salted beef pigtails or snout that went in from the beginning. I still make my callaloo like that and I use only fresher picked leaves. I have never put it in a blender omg !!! No no no.
Amazing! I tried this same recipe. The only thing I didn't out was the butter I used some Maggi chicken seasoning instead lol . I wasn't sure about the butter, but I feel I'll try the butter next time ! Amazing tho
Waited for this video 😊😊😊
Won't It be easier to remove the crab then stir it for the consistency you'd like? You guys are amazing, we enjoy your local dishes and are learning so much, thank you for sharing..
Annmarie Buchholz that’s why I add the the crab last when u make legume
For a lil extra oooomph...... grate piece of ginger when 1st adding your ingredients.
I love some ginger and grated carrots in mine!
Looks really good.
Great video guys you also add ginger or clove for an extra flavor
I use a swizzle stick also. I don't like runny callaloo. Needless to say, I don't make it often 😂😂
Love you all. Making this at the moment with a baked sweet potato corn pie :)
foodie nation is ah boss new subie I love how you do your cooking I learn new things here thanks for sharing keep uploading 😄
Thanks for sharing.
Love you guys
Absolutely yummylicious!!🤗🤗🤗
it looking good
Need to try this recipe 🤤😭🇹🇹
Hey u guys doing a great job...do you have this vedio in spainsh plz thanks?
Is dried bhaji leaf ok for this? I live in California so I have to make due with what’s available 😅
You can use US spinach or check a Caribbean, Asian, Indian or Hawaiian market for dasheen aka taro leaves
That needed some coconut dumplings, am so gonna try this. I.love callalloo
Best receipes 🇹🇹 way always love .....you guys
Very good cooking the real thing bravo folks
Need more camera angle shots, demenstrations is limited, however i am learning trying my pot/roast bake now.
very nice sharing👌👌👌
Can you explain replacement for chadon ben ...(I don't know how to spell it).
recao or colantro
*Culantro.
Bandanya
Chadon beni
0:36 She said she has the bush and he has the milk😂
Thanks for sharing 🙏🏾🙏🏾🙏🏾🙏🏾🌺
Nothing beats this🇹🇹🇹🇹
When do you add the crabs?
Thanks for the remainder of swizzling the callaloo in America LOL I use the blender if I put crab or smoke turkey i normally will take the crab and the meat out of the callaloo and Blended it
Don't study them..they blend that..all you have to do is use a stick blender in a pot...you have more control over the texture you want...
Guess. Eddo leaf come close to dashing leaf.But what about the scratching?
They're rather bitter so you have to boil the young leaves changing the water a couple times. Or use regular spinach instead
Coco and callaloo is the best always, love your version of this delicious dish. As a newbie to CZcams I cook as well from time to time so feel free to visit and check out my Caribbean style cooking and of course join the team. After watching this video I feeling for some callaloo yes!!!
Looks yummy...never saw the rosemary go in ...is that a mistake to add it in recipe???🤔
Some folks in Grenada clean the stem, because it's important to many of us to do so, even after washing. That chef probably one of the few that don't clean it.
I don't use the stem. But if I want to use it, in addition to washing and peeling the stem how do you clean it?
Yes I peek the stem as well.....taught by my mom.
@@carlylemarin2299 well u said it yourself. Wash and peel it like how the chef showed in the video and it'll be good to cook. I think the stem is important to clean because sometimes you don't know where the callaloo leaf was planted and it could have additional dirt even after washing. So peeling is good. Jus saying...😉😉
Sometimes the fibre does not boil down.. so with old leaves and stems..u can remove it
@@DeeDiamond2981 most definitely
Mouth watering 😍 🇹🇹
If I am buying in the US what is the bush called?
Taro leaves. But you can use regular spinach instead
I can see in the video when the callaloo is added but it is not in the description.
Great ❤❤❤
Looks delicious in Guyana we say eddo leaves stew
Love crab inside my calaloo the best creole flavors 🇹🇹🇹🇹
You guys are too sweet!! I’m going to cook this for my girlies (daughters) tomorrow and I can wait to eat it with them! Unfortunately I can’t get some nice crab here where I am in Germany but I’ll use crab sticks 🙈 I know I know… it’s nowhere near the real thing but beggars can’t be choosers 🤩
Well I think dashing leaves sauteed the onion garlic,tomatoes and Hot pepper boiled down with coconut milk will shrimp and eaten with bus up shut might be tasty.Well in Guyana bagi and shrimp with roti and dhall.Usually Saigan or thick leaf poi bagi.
You can use everything part of the callaloo 😊
I would love all ingredients written
You guys make a cute couple 😜
Need a recipe for that Chinese sauce those restaurant serve with the fry pork
Oyster sauce mixed with soya sauce
Ok thanks
Hoison sause
Nice vid again! Can you do a curry series at some point? chicken/aloo/pumpkin etc
Will do!
I thought you roll the dasheen leaves and fold in a knot for callaloo and cut up the leaves for spinach
I'm the bush , and he's the milk - ok then Kezz , lmao !
Can you freeze callaloo?
Yes
Do you have classes
This looks so tasty! Can you make curry duck?
Definitely! 😊
God blessing to you all 🌹
I made this for the 1st time a while ago, using this recipe. It came out besss....
Please edit the method in the description, though. It doesn't mention putting in the bhagi leaves.
Hidden pot recipe: it look good man yum yum.
That's true I bought all green Permentos boy they turn colorful when I can back lolz