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Recipes
Amazing Pigtail Callaloo
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14 INGREDIENTS • 8 STEPS • 2HRS 20MINS

Amazing Pigtail Callaloo

Recipe
5.0
1 rating
This classic soup-like dish prepared in the Southern Caribbean can be enjoyed as a soup or as a side to a typical Caribbean Sunday lunch with stewed or oven roasted meats, rice, macaroni pie, boiled sweet potato, salad, and plantain.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
This classic soup-like dish prepared in the Southern Caribbean can be enjoyed as a soup or as a side to a typical Caribbean Sunday lunch with stewed or oven roasted meats, rice, macaroni pie, boiled sweet potato, salad, and plantain.
2HRS 20MINS
Total Time
$4.38
Cost Per Serving
Ingredients
Servings
6
us / metric
Salted Pigtail
1 lb
Salted Pigtail, rinsed, cut
Coconut Oil
2 Tbsp
Coconut Oil
or Vegetable Oil or Olive Oil
Onion
1
Medium Onion, diced
Scallion
1 bunch
Scallion, chopped
2 scallions per 6 servings
Garlic
3 cloves
Garlic, crushed
Fresh Thyme
4 sprigs
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Fresh Baby Spinach
15 cups
Fresh Baby Spinach
Pumpkin
1 cup
Pumpkin, cubed
Okra
15
Small Okra, chopped
Guyana Pepper
2
Guyana Peppers
Coconut Milk
2 cups
Coconut Milk
Water
2 cups
Water
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
872
Fat
89.0 g
Protein
7.5 g
Carbs
14.2 g
Love This Recipe?
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Amazing Pigtail Callaloo
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Rinse the Salted Pigtail (1 lb) then put in a pot of water to boil. As it comes to a boil, reduce to a simmer and cook for about 40 minutes. This step will help to remove the excess salt it was cured in and to help tenderize the meat itself. The goal at the end is to have the meat fall off the bones. Then drain and set aside.
step 2
In a deep pot heat the Coconut Oil (2 Tbsp) on a medium flame, then add the Onion (1), Scallion (1 bunch), Garlic (3 cloves), Fresh Thyme (4 sprigs), and Freshly Ground Black Pepper (as needed) and reduce to a low heat and cook gently for 3-5 minutes.
step 3
Wash and drain the Fresh Baby Spinach (15 cups), then add it to the pot.
step 4
Now it’s time to add the Pumpkin (1 cup), Okra (15) and the prepared pieces of pigtails. Give it a good mix, then turn the heat up to high. Put the Guyana Peppers (2) in whole.
step 5
Immediately add the Coconut Milk (2 cups) and Water (2 cups) and bring to a boil.
step 6
When it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about an hour and 20 minutes. Please be mindful to not break the peppers, or the dish will turn out spicy.
step 7
Taste for Salt (to taste) and adjust and remove/discard the peppers before we move to the next step. Then you can remove the pieces of pigtails from the pot and using a swizzle stick or a wire whisk. Whisk until relatively smooth. If you prefer to use an immersion blender, you’re free to do so. However I’d recommend ‘pulsing’ or it will change the texture and go frothy.
step 8
Add back the pieces of pig tails, check one more time or salt and adjust. Additionally, if this was done traditionally you’d add a teaspoon of salted butter. Turn off the stove and serve. Enjoy!
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Tags
Dairy-Free
Gluten-Free
Comfort Food
Lunch
Caribbean
Low-Carb
Shellfish-Free
Dinner
Pork
Pumpkin
Side Dish
Vegetables
Soups & Stews
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