This Jamaican specialty is made of vegetables cooked with garlic, tomato thyme and scotch bonnet chilies. For those of you who really like vegetables, this food will really suit your taste. This food is usually eaten with boiled green bananas at breakfast.
The vegetables used in callaloo cooking are green vegetables such as Amaranth, which are similar in shape to spinach but have a stronger taste.
Halal Recipe for Callaloo
Ingridients :
- 11/2 cups finely chopped onions
- 3 cloves garlic, chopped or pressed
- 2 teaspoons canola or other vegetable oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon turmeric
- 2 teaspoons coriander
- 1/2 teaspoon dry thyme
- 1/4 teaspoon allspice powder
- 5 cups water or vegetable stock
- 2 cups diced sweet potatoes (about 1 large potato)
- 2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
- 1 cup sliced okra fresh or frozen
- 1 cup diced tomatoes (about 1 large tomato)
- 2 tablespoons of fresh lime juice
- 1/2 teaspoon salt
How to Cook Callaloo
- In a covered soup pot, saute the onions and garlic in the oil over low heat for about 5 minutes, until soft. Add ginger, turmeric, coriander, thyme, and allspice and sauté briefly, stirring so it doesn't stick.
- Stir in water or stock, add sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you're using spinach, don't add it.) Add okra and simmer for 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you're using them, and cook for another 3 or 4 minutes, until all the vegetables are tender. Add more salt or lime juice to taste and stir in coconut milk, if desired.
Insha Allah this Recipe is Halal
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