Callaloo Cookup
Submitted by auntmouse
Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!
YIELD
8 servingsPREP
20 minCOOK
3 hrsREADY
2 hrsA proper callaloo cookup is the kind of dish that feeds the soul and the whole block.
Slow-simmered beef, pig’s tail, and taro leaves melt into a rich coconut broth that turns the most gorgeous shade of green.
The habanero brings just enough heat to keep things lively, while the rice soaks up every last drop of that spiced coconut goodness.
This is old-school Caribbean cooking at its finest: one pot, bold flavors, zero pretension.
Kitchen Tips
- Taro leaves need time. They must be cooked thoroughly to break down the calcium oxalate. Never eat them raw or undercooked.
- No pig’s tail? No problem. Smoked turkey neck or ham hock gives you that same smoky depth.
- Go easy on the habanero. A quarter teaspoon is plenty. You can always add more heat, but you can’t take it back.
Ingredients
Directions
Put the pig’s tail in pot and cover with water; bring to a boil, and boil for 1 hour.
Drain and set aside. Brown beef in oil, then add tripe and water.
Bring to a boil, reduce heat and cook at a gentle boil for about 1 hour.
Add pig’s tail and cook until liquid has reduced to about 3 cups.
Cut tripe into pieces and cut meat from pig’s foot; return meats to pot.
Add onion, garlic, taro leaves, Habanero, coconut milk and salt and pepper to taste.
Simmer for 10 minutes. Add rice. Cover the pot, reduce the heat and simmer for about 30 minutes, until mixture looks nice and green.
Garnish with chopped red pepper.
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