| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Callaloo; chopped |
| 2 |
tb |
Butter |
| 3 |
|
Onions; peeled and sliced |
| 2 |
tb |
Dry Jerk Seasoning; (recipe given previously) |
| 1 |
c |
Water |
| 1 |
cn |
(8-oz.) tomato sauce |
INSTRUCTIONS
For Terri (and anyone else), here are three recipes from JERK: BARBECUE
FROM JAMAICA by Helen Willinsky--for things you asked for, Terri.
Wash the callaloo in lots of water, discarding the old outer leaves. Make
sure that the stalks are cut into small pieces. The stalks should be easily
pierced. If they are too old, they will be pity inside and have a bitter
taste.
In a large pot, melt the butter. Add the onions and saute until almost
translucent. Add the Dry Jerk Seasoning, water, and tomato sauce. Add the
chopped callaloo. Cover and simmer over medium to low heat for 15 to 20
minutes. Adjust the seasonings to taste. (Willinsky says she never uses
much salt.) Serve hot. Serves 6.
Willinsky says you can substitute mustard greens or spinach for the
callaloo, "but it won't be the same."
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Jan 12, 1998
A Message from our Provider:
“For those who trust in God, there is always HOPE!”