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Believed to have been created sometime in the 16th Century, the stew known as Callaloo is considered the national dish of Dominica. It was deemed so by a nationwide census conducted in 2013, replacing Mountain Chicken, a dish using a type of frog called Giant Ditch Frog, after its existence was considered threatened. It lives at high elevations and is now a protected species.
INGREDIENTS
6-8 dasheen leaves with stalks (Spinach, Swiss chard, or collard greens make a good substitute)
15 okra (soft tips, cut into 1-inch pieces)
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
6 sticks celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 ½ cups coconut milk
¼ lb. salted pork tail (adding pigtail is optional. Boil out salt 30 mins in water until tender and cut into 1inch pieces) *
1 teaspoon sugar
2 teaspoons salt
DIRECTIONS
Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart into smaller pieces and chop stems into about 2 inches in length. Add all the ingredients into a medium pot. Bring to a boil over medium heat and then simmer for 20 mins or until the okra seeds turn pink. Taste and season with salt & pepper if necessary. Cook until the leaves and stems are tender and there is enough liquid remaining to blend the ingredients. If not add a little warm water to bring to a soup consistency. Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending. Using a hand blender, blend the callaloo until all the ingredients are pureed. Ideally, refrigerate for two days before reheating and serving. Serve with rice and stewed Caribbean chicken.
NOTES
Alternatively, you can use cracked crab pincers or chicken.