Callaloo Delight
- 🌿 2 bundles dasheen bush bhagi or alternative: baby spinach
- 🧅 1 large red onion, diced
- 🌶️ 5 pimento peppers, sliced
- 🥑 1 1/5 tablespoons avocado oil **Brand: Chosen Foods**
- 🧂 1 tablespoon salt
- 🌶️ 1 raw scotch bonnet pepper
- 💧 2 cups water
- 🥥 1 cup coconut milk **Brand: EVE Instant Coconut Milk Powder**
- 🌿 4 sprigs thyme
- 🧄 10 cloves garlic, minced
- 🎃 2 1/2 cups pumpkin, cubed
- 🥕 1 large carrot, diced
- 🔪 10 small okra, chopped
- 🧂 2 tablespoons all-purpose seasoning **Brand: Maggi**
A flavorful vegetarian soup made with dasheen bush bhagi or baby spinach, hearty vegetables, and creamy coconut milk, offering a taste of the Caribbean.
Callaloo Delight
Introduction
Embrace the vibrant flavors of Trinidad and Tobago with this Callaloo Delight recipe. Perfect as a simple soup or a flavorful side dish, this vegetarian treat is packed with nutrients and cozy island aromas. Made with tender dasheen bush bhagi or baby spinach, hearty vegetables, and creamy coconut milk, it's an effortless way to bring a taste of the Caribbean to your table. Make a big batch and freeze extras for easy meal prep!
Ingredients
🌿 2 bundles dasheen bush bhagi or alternative: baby spinach
🧅 1 large red onion, diced
🌶️ 5 pimento peppers, sliced
🥑 1 1/5 tablespoons avocado oil Brand: Chosen Foods
🧂 1 tablespoon salt
🌶️ 1 raw scotch bonnet pepper
💧 2 cups water
🥥 1 cup coconut milk Brand: EVE Instant Coconut Milk Powder
🌿 4 sprigs thyme
🧄 10 cloves garlic, minced
🎃 2 1/2 cups pumpkin, cubed
🥕 1 large carrot, diced
🔪 10 small okra, chopped
🧂 2 tablespoons all-purpose seasoning Brand: Maggi
Instructions
1- Preparation:
- Remove and peel dasheen leaf stems, then wash the leaves and stems. Roughly chop them.
- Prepare other vegetables: dice the onion, slice the pimento peppers, cube the pumpkin, dice the carrot, and chop the okra. Mince the garlic.
2- Sauté Aromatics:
- In the Cuisinart 3-in-1 Cooker, heat avocado oil.
- Add the diced red onion and sauté until translucent.
- Add pimento peppers and sauté briefly, followed by the minced garlic.
3- Cook Vegetables:
- Add the diced carrot, pumpkin, and chopped okra to the pot. Stir and let them cook slightly.
- Season with salt, black pepper, and Maggi all-purpose seasoning. Add thyme sprigs.
- Add dasheen stems and cook briefly. Then, gradually incorporate dasheen leaves, stirring until wilted.
4- Simmer:
- Pour in coconut milk and 1.5 cups of water. Place the scotch bonnet pepper on top.
- Cover and let simmer for 20-30 minutes until vegetables are tender, stirring occasionally.
5- Blend:
- Remove the scotch bonnet pepper if a mild dish is preferred.
- Use a KitchenAid immersion blender to blend the mixture to desired consistency.
6- Adjust Consistency and Serve:
- For a thinner soup, add more water. Stir well.
- Serve hot by itself or alongside rice and macaroni pie.
Prep Time: 20-30 minutes
Cook Time: 20-30 minutes
Total Time: Approximately 1 hour
Servings: 6 servings
Equipment:
- Cutting Board: Custom engraved
- Chef's Knife Brand: Chef's
- Cuisinart 3-in-1 Cooker
- KitchenAid Immersion Blender
- Serving Dish: Pink, oval
Cooking Tips
- Opt for baby spinach if dasheen bush bhagi is unavailable.
- Peel dasheen stems for improved texture.
- Rough chopping is fine since the mixture will be blended.
- Freeze portions for quick future meals.
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Island Yogi: https://www.youtube.com/@islandyogi
Callaloo Delight
Posted by Waivio guest: @waivio_didi
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