Virgin islands callaloo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Sweet potato or yam; (about 1/2 pound), |
| ; peeled and diced | ||
| 3 | cups | Water |
| 1 | small | Eggplant; (about 1/2 pound), |
| ; peeled and diced | ||
| 12 | ounces | Fresh or frozen spinach; chopped |
| 12 | ounces | Swiss chard; chopped |
| 8 | ounces | Fresh or frozen okra; chopped |
| ½ | large | Onion; finely chopped |
| 2 | Cloves garlic; finely chopped | |
| ¾ | teaspoon | Thyme |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Vinegar |
| Salt and hot pepper sauce to taste | ||
Directions
1. In a large pot, combine sweet potato and water, and bring to a boil.
Stir in eggplant, spinach, chard, okra, onion, garlic, thyme, and parsley.
Cover, reduce heat, and simmer 15 to 20 minutes, stirring occasionally. 2.
Add vinegar, salt, and hot pepper sauce, stir well, and simmer 5 minutes more. Serve hot, over mounds of Cornmeal Fungi. Makes 4 servings.
Local island cooks say that a combination of fresh spinach and Swiss chard mimic the flavor of callaloo leaves most closely.
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
Converted by MM_Buster v2.0l.