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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.