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RECIPE
14 INGREDIENTS 8 STEPS 2hr 20min

Amazing Pigtail Callaloo

5.0
1 Ratings
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.
Amazing Pigtail Callaloo Recipe | SideChef
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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.
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
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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
2hr 20min
Total Time
$4.38
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 lb
Salted Pigtails , rinsed, cut
2 Tbsp
Coconut Oil
or Vegetable Oil or Olive Oil
1
Medium Onion , diced
1 bunch
Scallions , chopped
2 scallions per 6 servings
3 cloves
Garlic , crushed
4 sprigs
1/4 tsp
Freshly Ground Black Pepper
15 cups
Fresh Baby Spinach
1 cup
Pumpkins , cubed
15
Small Okra , chopped
2
Guyana Peppers
2 cups
Coconut Milk
2 cups
Water
to taste
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Nutrition Per Serving

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CALORIES
872
FAT
89.0 g
PROTEIN
7.5 g
CARBS
14.2 g

Cooking Instructions

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Step 1
Rinse the Salted Pigtails (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) , Scallions (1 bunch) , Garlic (3 cloves) , Fresh Thyme (4 sprigs) , and Freshly Ground Black Pepper (1/4 tsp) 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 Pumpkins (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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Nutrition Per Serving
Calories
872
% Daily Value*
Fat
89.0 g
114%
Saturated Fat
43.4 g
217%
Trans Fat
0.0 g
--
Cholesterol
43.1 mg
14%
Carbohydrates
14.2 g
5%
Fiber
4.4 g
16%
Sugars
3.0 g
--
Protein
7.5 g
15%
Sodium
99.3 mg
4%
Vitamin D
2.3 µg
12%
Calcium
141.7 mg
11%
Iron
4.9 mg
27%
Potassium
918.4 mg
20%
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