Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bundle callaloo bush ( dasheen bush ), or substitute with spinach
- 10 ochroes ( or substitute with canned ochroes )
- onion
- 3 stalks chive
- 3 cloves garlic
- salt, pepper
- chicken bouillon cube
- tabasco sauce ( or float a red hot chili pepper on top of callaloo )
- Worcestershire sauce
- coconut milk
- butter
Directions
Clean callaloo bush ( or spinach). Remove skin from callalloo stalks as well as the ribs from the leaves
Clean and cut up ochroes and add to callaloo bush
Cut up onion, chive and garlic and add
In a large pot melt the butter and add the callaloo mixture
Turn leaves until they change colour, now add salt, pepper, a few drops of Worcestershire sauce, tabasco sauce ( or use hot pepper to float on top of callaloo while it is cooking, making sure it does not burst, or the callaloo will be too hot ) and the crumbled chicken bouillon cube. Stir.
Add coconut milk and cook callaloo until the seeds of the ochroes have turned slightly pink
Either swivel by hand with a swivel stick, or put in a blender and blend for 3 separate seconds
Category:Trinidadian Recipes
Category:Trinidadian Vegetarian