So excited to find this at our local farm stand in NY. Sauteed it with garlic and oil. It was more bitter than what I ate in Negril. Should I have added something that I didn't?
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So excited to find this at our local farm stand in NY. Sauteed it with garlic and oil. It was more bitter than what I ate in Negril. Should I have added something that I didn't?
Onion, sweet pepper (bell), hot pepper, scallion and grated carrot probably would have added just the sweetness it lacked....also a few pats of butter, then cover & let it steam down for a little while.
I lovvvvvve Calalloo!
It might be a bit late in the summer season for it. Try it again when things cool off a bit in the fall.
A fabulous combination with steamed calalloo is homemade cornbread....the sweetness of it off sets the slight bitterness of the calalloo!
I like it with scallion, garlic, tomato and scotch bonnet--cooked over a low heat for a while. I wish I saw it in markets around here. Sometimes just the thought of a JA breakfast gets me on the plane to the island.
yu sure it was calloo?
if it was ,then all above seasonings added to it should make it bombdelicious and Oh....when choosing, try to pick tender, slim stalks. Stalks should "snap" when bent(when possible) to ensure you are puchasing some tender calloo.
we get it here in Florida for $2.99 for a bundle and I add a likkle black pepper to the oil and garlic.......
sometimes I add green seasoning too.....wonderful tasting......almost like home.......lol
Cool Runnings, Marko
during our first few trips we ate a lot with local families,,they all added bacon grease, or fat-back cut up with it...............
Hot Bacon Dressing on Lettuce is awesome..........
We usually put in a few pcs of country ham. Yumee!
Respect
OK the bacon, butter, etc doesn't cut it. I'm trying to diet so my clothes will fit when we go to Negril in Dec. If I can get it again this week I will try the onions and carrots with it. The sign definitely said calaloo. It was not as "stalky" as it is in Jamaica. It kind of looked like broccoli rabe.
you don't need bacon butter etc cook it ital style. scallion or shallots, onion or tomato and pepper a sprig of thyme and Yum!
I like the stuff, too. There's a little eatery WAY up the Cliffs called OUT OF TOWN that has Calalloo loafs -- best to get them early, as the batches come out just before 8 a.m. and the Calalloo usually among the first to go .... The Rasta's seem to like 'em more than the meat-filled loaves and patties ....
Its very easy to grow. I grow it every year. If you ever try growing it yourself......it reseeds itself so make sure you plant it in a place that you dont mind it coming back year after year.
"The Rasta's seem to like 'em more than the meat-filled loaves and patties ....
Could be because most of them are "Ital" vegetarians!!
Can't grow anything unless I do it on the deck. Too many deer. They eat everything!
I grew plenty of callaloo last year in pots. It was very easy......Quote:
Originally Posted by MoFromMonroe
Just an fyi- I bought it again and sauteed it with garlic, oil and carrots. It was delicious. The carrots definitely sweetened it. Had a callaloo omelete for breakfast today. Thanks to everybody for the suggestions.
You have to peel outer skin from calalloo stalks or it will taste bitter
I guess I probably wasted a lot of it. I took the leaves off the stems. It was a pain in the neck but well worth it.