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Citizenship
Caribbean Remembrances: Recipes
Contributed by Members of the Community
Callaloo
Jumble
Contributor: Lorraine Mapp
Country: Guyana
Ingredients:
4 bunches callaloo
¼ lb. salt
fish
1 onion
1 clove garlic
1 blade eschallot
1 stalk
celery
2 strips of bacon
2 oz. salt beef or pork
A few
shrimp
4 tbsp. Vegetable oil
Directions:
Wash salt fish, put salt and freshly
ground pepper to taste, and soak for one hour. Boil until tender. Chop
onion and garlic. Cut up salt beef or pork and bacon. Wash shrimp. Shred
salt fish. Wash and roughly chop callaloo leaves. Heat oil in a
large frying pan. Cook garlic and onion for 3 minutes. Add salt beef or
pork and bacon, and cook for 5 more minutes on medium heat. Add the other
ingredients, except for callaloo, and cook together for another 10
minutes. Add the callaloo and pepper to taste. Cook, stirring briskly, for
3 to 4 minutes. Add a few more drops of oil if pan becomes dry. Serve
mixture hot, with rice or
biscuits.
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Last update: February 22, 2007