13 Comments

  1. the kicker
    May 31, 2011 @ 2:25 pm

    so the past 4 times I made calalloo I did not use any blender… last sunday I even decided to make it without using oil, a technique that Makesi disclosed to me. Just bring the coconut milk to a boil in the pot and add all your ingredients… can you say BESS?!!!

  2. Geisha
    April 4, 2011 @ 1:13 pm

    I have a submersion blender and it is BESS. The downside to my callaloo making is that since I live in the White Hood it have no such ting as dasheen bush as that is considered an "exotic" food. So I does have tuh humble mehself and buy the chopped spinach and count down the days until vacation and ah could get the real deal in meh mammy house:/

  3. the kicker
    April 4, 2011 @ 1:00 pm

    Amanda yuh right about the real coconut milk… the powdered cannot compare and well fresh dasheen bush is also a major factor. I have the stick blender but we didnt have any water yesterday so I was trying to keep the experimentation to a minimum. I hate cooking when there isnt running water in the tap and have to use the tank.

    Next time I will try it with real coconut and the stick blender. I put my blender on low and gave it a couple pulses.

  4. nobodie
    April 4, 2011 @ 12:33 pm

    I kinda picky on my dasheen though but that pack would be a time saver although I have never used it, I eh go lie that would have been real bess for me when I was away yes.

  5. Mandy V
    April 4, 2011 @ 12:32 pm

    I don't touch it the packs. To me the key to a good callaloo is fresh dasheen bush , real coconut milk (not powdered) and a hot pepper. The texture of the callaloo also has a lot to do with the appeal. It is really supposed to be a soup. So blending it down to look like a watery substance does nothing positive for me. A swizzle stick or 2 or 3 pulses in a blender is good enough. Another substitute for those who are allergic to shellfish is to put some saltfish instead of crab.. yum.. tastes just as good.

  6. Randy
    April 4, 2011 @ 12:28 pm

    Quincy, they are excellent! SOmetimes I adda lil extra ochro. But they are usually fresh and freeze well.

  7. Randy
    April 4, 2011 @ 12:27 pm

    A stick blender reall cork for this dread!

  8. Q
    April 4, 2011 @ 12:19 pm

    a good discussion for here is what is the verdict on the callaloo packs a lot of supermarkets sellin these days? all the ingredients with the dasheen bush already cut up and such.

  9. Q
    April 4, 2011 @ 12:16 pm

    de swizzle stick is patience fuh real. de submersion blender is de real flick fuh dis. have to go out and find one. what duz make it for me is ginger mixed into the seasoning.

  10. nobodie
    April 4, 2011 @ 12:09 pm

    good stuff although I add the dasheen and let it wilt a bit then add the coconut milk to finish it off

  11. Ellice
    April 4, 2011 @ 11:06 am

    I hated callaloo as a child. Made a diet version already that was just ok. I just started making REAL 'loo about three weeks ago. Two pots later and I have to say for me CRAB is the key. And a nice hot pepper – just don't let it burst open :-). I could eat this everyday!

  12. the kicker
    April 4, 2011 @ 8:05 am

    That takes a lot of patience! I tired it already and gave up half way!

  13. Chinyere Roberts
    April 4, 2011 @ 6:14 am

    I promised myself that one day i'd try this the old time way – without the blender but hmmmm…i dunno na….nice 🙂

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Quincy Ross

Limer... Lover of de great indoors... Insomniac... Pirate... Lover of curry, and swine... Fighter of systems... detnator.com