Tuesday, July 24, 2007

Calaloo or Amaranth leaf

This is leaf that is used in Caribbean cooking as well as African. The woman I bought it from suggested to saute with a bit of onion, tomato and hot pepper (jalapeno or scotch bonnet). There are many involved recipes for stews that contain the ingredient too. But for the first try I would keep it simple. And how fun to call the family to the table to eat their calaloo! Try this:

Braised Calaloo

* 2 tbsp olive oil (30 ml)
* 3 shallots, sliced
* 2 pounds calaloo, chopped
* 1 cup chicken stock (250 ml)
* Juice of half a lemon
* Salt and freshly cracked black pepper

Braised Calaloo

1. Heat olive oil in a wok or large skillet. Add shallots and sauté until they begin to caramelize. Add calaloo and stir fry for a few minutes,until it begins to wilt. Pour in chicken stock, bring to a boil and cover. Let braise until tender, about 15-20 minutes. Adjust seasoning. Sprinkle with lemon juice and adjust seasoning.

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