Callaloo

(Trinidad & Tobago’s National Dish)

Ingredients

1 dozen dasheen leaves

8 okras

1/2 cup of finely chopped onion

1/4 lb of salt meat or pork.

2 crabs or crab meat.

1 tablespoon of butter

Chives, salt and pepper

1/4 teaspoon of Angostura aromatic bitters

2 quarts liters of water

1 whole hot green pepper

Method:

Strip stalks and mid ribs from dasheen leaves, wash, roll them and cut into fine shreds. Clean crabs.

Combine chopped okras, dasheen, and onion in large saucepan, add 1 cup of water and simmer one hour.

In a separate pot, boil the salt meat to remove excess salt. Then, add to the main pot the salt meat, whole green pepper, 2 quarts water. Simmer 1/2 hour.

Pelau (Trini style)

Ingredients:

3 tablespoons vegetable oil

3/4 cup sugar (white or brown)

1 chicken, cut up (about 2½ to 3 pounds), or substitute goat meat or beef

1 onion, chopped

1 clove garlic, minced

1½ cup pigeon peas, soaked overnight, or substitute black-eyed peas

2 cups rice (do not use instant rice)

3 cups water

1 cup Coconut Milk

2 cups cubed fresh Hubbard squash

2 carrots, chopped

¼ cup chopped parsley

1 teaspoon dried thyme

1 bunch scallions or green onion, chopped including the greens

¼ cup ketchup

3 tablespoons butter

Method:

Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is aljost burned, stirring constantly. Add the chicken (or meat) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.

Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.

Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.