The only person I have seen in a long time prepare callaloo the original Trini way. Thank you

It's looks great. I love it when you mentioned that we don't peel the stem any more, that was back in the days our parents used to do. How true!

I love d texture of your callaloo....I still peel my stems & take d vein off d back of d leaves & d tip of d leaf also....very very nice great job.

Trinidad food is the best so so delicious

Mama used our swizzle stick for more than cooking. Sometimes when I behaved badly she used it on me.

@angelalumwai6164

5 жыл бұрын

Re:Chef Kaled Mohammed making Callaloo. His use of the word to describe chive as scallion is a none Trinidadian term. Why does he do it? As a born Trinidadian living in the UK for over 50 years. I have only become familiar with scallion through Jamaicans. Is Trinidad adopting the Jamaican words, ideoms and patois ? Are we not proud of our uniqueness as an island and our beautiful dialect. We need a leader like Dr Eric Williams, to bring back our nation pride and love for our island and patriotism. Trinidad is loosing our way of speaking by adopting too many Jamaican patois words . No Jamaican would adopt another language in their patois.

@dc.pxrecious

4 жыл бұрын

@@angelalumwai6164 maybe because this channel has an international audience and for the rest of the world they would be able to easily identify the ingredients by the name they know it as. Btw the word is spelt idiom

@dc.pxrecious

4 жыл бұрын

Lol my mom too

@beemocha

3 жыл бұрын

😂😂😂

@stillirise7813

3 жыл бұрын

True dat!

I plant a patch of taro in my garden here in Kuala Lumpur Malaysia. We call taro in Malay (my language, Malaysian national language) KELADI. We eat both tubers and stalks but not leaves, we throw away leaves but after checking in the net, I find that leaves are edible too. So TODAY i just harvested a bunch of taro stalks, I cut them into short pieces, peel of the skin, and now soaking them overnight in salt-tamarind solution..to remove the itchy toxin. tomorrow I will boil them, wash, then cook second time in a dish loved in Malaysia called ASAM REBUS KELADI (taro stalks boiled in tamarind gravy). But I also just chopped the leaves into shreds and soaking them overnight too, I will cook the leaves tomorrow as well.

@harolddottin10

Жыл бұрын

Follow Try exactly what he's doing sir you will not regret it. Put over your rice it just enhances the taste so much.

@leftwingtt

6 ай бұрын

Aq

I love my callaloo with crab or macaroni pie. Great video!!! Trini's do it best

I still and will always peel my dasheen bush stem, but this looks delicious

@merlesonny5623

10 ай бұрын

Yep

Beautifully cooked, nice.... only thing I missed is the crab. Thank you lots.

I love it ..... just like being back home in T'dad

Enjoyed your cooking from Toronto.we in Guyana while growing up never use the dashing or edoes leaf for cooking but guess we now learn from our Trini friends .I like the way you mixed the dashing bush,ochra,and pumpkin together.i will surely try it.

I made this recipe today and wow it came out great. Thanks to you. Wonderful job, thumps up for this!

I love eating taro and off course taro leaves.Yummy!Papua New Guinea

I'm Guyanese and I love trying different foods, no matter what the country. @ kkkdchic, it's ppl like you that create hate and negativity amongst ppl in the West Indies. Everyone is entitled to their opinion, but you don't have to single out a particular nation of ppl to make your point. Teach and show tolerance, not ignorance

@krischanh

3 жыл бұрын

an open minded like you makes the world better, here in spain, most of them when it comes to foreign dishes are disgusting, of course they are entitled, no question about it but i just feel so sad for them since they don t enjoy varieties

this is how i make my callaloo...thanks Chef

Am a jamaican i love all the veg you use but 1 ddnt no dasheen leave cud cook thankx for this dish am deffinetly gonna make use of all these dasheen leaves in my granny garden...thank chef love your dish...

@debbiemarquis3231

7 жыл бұрын

Neillia campbell use the young softer ones. ...especially the ones that are now unrolling!

@forgetfulfunctor1

5 жыл бұрын

I grew up yankee, called it "spinach" just the dasheen bush part made as a side dish. I not sure how its prepared, I think boil then sauteed, cut up fine like how the chef did so

@kimberlyhazard275

5 жыл бұрын

Neillia campbell qwrfghmbil p

My grandpa use to make this...RIP grandpa :3 He loved his bush I miss him so much. and My grandma RIP guys.

Love that you use fresh coconut milk pack coconut changes the taste

I love your method. We more or less do it the same way. Unfortunately some of the vendors selling the callalloo bush are dishonest at times. You don't get callalloo Bush, they give you eddoes Bush instead

I completely skip the sauteing and cook everything together that is how i learned it

@francispayne4784

3 жыл бұрын

This is the first time I've ever seen sauteed veggies in callaloo.

Thank you for sharing this recipe 😋 l love a variety of dishes.

in my island we called..taro/talo the leaves we called rukau/lukau..we cook in coconut cream on hot rocks in the ground..warning if you dont wash it good or pick bad leaves your throat be itchyyyyyyyy!!

@shenglongisback4688

7 жыл бұрын

lisaisaprincess23 yeah your rite lemon and lime can actually need too cut the spine of each leaf..thats how i was taught if cooking in a pot..but best leaves too pick are the younger leaves something else was taught when working in the plantations back in the day

@natasha8307

5 жыл бұрын

My calalloo is the best i cook my different

@bessreddz

2 жыл бұрын

In trinidad we peel the stems an pinch off the tips its also good to use a wooden spoon

I still peal my stems and I also used the role bushes but I do the same thing like you did good job 🖐🖐

My mum used to make us use gloves to peel the callaloo bush, the bush stain your finger. You did a wonderful job, My Brother made best callaloo

@kodanbtw5311

4 жыл бұрын

It need pigtail and pumpkin or crab.

I am Montagnard jarai tribe my mother use to cooked taros leafs , stems eat with jasmine rice so yummy.

Wow, that looks delicious!!! ❤

im so happy im from trinidad

Amazing recipe

@Josh Lavian you can substitute with baby spinach, it taste exactly like the taro leaves.

@annmarieb987

5 жыл бұрын

Absolutely correct and alot cheaper, the West Indian super markets here in Florida sells dasheen Bush at a ridiculously high price, and most of the bad leaves are hidden so you don't see it until you get home 👿

@curtisthomas2670

Жыл бұрын

If you're in Florida grow your own! If you buy a couple roots cut them into big chunks and leave them to shoot then plant them in the ground or containers. Or you can get already growing plants in plant shops. Taro will definitely grow in Florida.

I have not taste this in years, am coming home Trinidad!!

Uuum..... Extraño comer de nuevo este rico plato... Cuando fui a Trinidad quede enamorada de el.... Pero Aquí en Venezuela no tengo como cocinarlo

never tried it! looks delish

I still peel my stems!

Nah boy. My mother don’t fry the okra or anything. It would have the thing tasting oily. We put all to boil down nicely than blend last. But I guess everyone does it differently 🤷🏾‍♀️

@dianeprince1684

4 жыл бұрын

He said he likes the fry the seasonings first. He did say traditionally its not done like that. I'm guessing he does it to save time🤷🏽‍♀️. He is in a restaurant so that's my guess on why he stewed them down in the frying pan first.

@sade.t616

4 жыл бұрын

Diane Prince Ye. I’m just bringing back memories from my mother but a lot try it first with butter or oil before adding coconut milk in.

Chef yur did great job explaining dat dey boi!!!😄 ah going use yur cutting style for meh dasheen Bush for Easter dinner,thank yur! !!!

Mmmmm......I could eat callaloo every day, with or without crab. I like mine with plenty ochro,

Brilliant - Thanks for sharing.

looks delicious...

thanks for the recipe

the stem we blanch verrrry lightly and strip, marinate it lime. In the meantime grate coconut and squeeze the milk, Then dice chilli 🌶, tomato 🍅, onion and add it ALL to the stem to make a delicious lil dish. Best served chilled however we don't usually wait that long lol 😍 😋

I'm going to try,,,yummy

Thats a well made callaloo all it missing is a lil crab

@camillesankar7750

5 жыл бұрын

You can buy 'crab flavored' seasoning now.

@anaiscarpaille2677

3 жыл бұрын

@@camillesankar7750HI from Guadeloupe! Crab meat whether it's fresh or frozen is way better and healthier than crab-flavoured seasoning. We make calalou and crab with dasheen leaves. Lots of chives, thyme, parsley, garlic and a little salted pork for extra flavour. To be served with white rice and a side dish of '' chiquetaille de morue'' which is salt fish marinated in oil with chives, garlic, thyme, onions and a dash of lime juice. Hot peppers are optional. Typical Easter holidays meal in Guadeloupe. Bon appétit!!

Feeling to eat callaloo now ♥♥♥♥

it is usually eaten as a sauce or in a different way the callaloo bush can be cooked into a soup!

Love my peoples 🇹🇹🇹🇹

The traditional recipe shows you place all ingredients in boiling water then add coconut milk. Simmer till done.

Lol looks yummy wow great cook

Let that pepper burst for a pepper mouth we enjoy it more 😆😆😆😆😆but to each it own great job chef 😊😊😊😊

I just sit and look at this video for no reason what's so ever it's honestly the best callaloo recipe two hit KZread

Well thts a dhal gootnie ( a swizzle stick for dhal)

Looks really good, looks so flavorful..love my callaloo with pigtail and coo - coo. .

in mauritius island we call it curry songe n the tubular par is violet.compliments

FROM NEWYORK CITY TO TRINIDAD LOOKS DELICIOUS 😉❣

@patriciajones6771

3 жыл бұрын

It is delcious, I live in Trinidad, infact I am cooking Callaloo tomorrow with crab,TRINI FOOD the best in the world.

I still peel the veins in the leaves and stems and I usually use my hand mixer.

I would eat right now

Love Love love

Yum!

Yes it is.

Sade Phillips you are so right that's not the way to make it

we call this dalo bhaji and it can be cooked with coconut milk as well called rau rau

I still peel the skin off the stems. It stains my fingers but you can rub lime on your hand before to prevent that. Learnt that from my mother.

sure tuh turn up! yuh sure right!

You know in 2021 I just became a vegetarian and I'm trying to find callaloo I don't know what stores have it also that looks delicious 😋

@semoneg2826

2 жыл бұрын

In UK my aunt use spinich leave and to my surprised it taste the same

@osirismessiah7281

2 жыл бұрын

@@semoneg2826 oh ok thanks

Oh my i miss home

In America we have collard greens kale mustard greens Poke Salad but the first time I had this kind of greens I didn't want anything else

great

nice

we peel the stem because it tends to scratch your tongue or mouth on the whole.people who are sensitive that get hives very fast ..the stem causes and allergic reaction which can be very very bad.

Awesome, the real way to make callaloo. Where is the Trinidad Pelau video?

Good presentation, looks delicious. Would have been also good to add some slices or dices of dasheen tuber to the mix.

Like the dahl gootnie!

Some people say that the stem itches your throat! But it probably just cooks faster with the stem off.

In Fiji we call it rou rou.

Hi. Where did you get your swizzle stick?

The Tobago way of making curried crab and dumplings was ok but Tobago wasn't the first to discover the making of this dish and also when preparing the crabs before cooking,you must remove the toes of the crab so the curry sauce can enter throughout the crab legs. Otherwise it was a good attempt to show how the recipe for making this Trinidad and Tobago dish.

@Propa_Way

9 жыл бұрын

didn't watch that one yet but I always remove those parts, had no idea people left it on :-/

@vernon361970

8 жыл бұрын

yes you have to remove the toes and give the gundy a crack..... he gad to put a tablespoon of sugar to cut the rackishness of the callaloo

That was a Dahl gutnee though not a swizzle stick

@curtisthomas2670

Жыл бұрын

It's called a swizzle stick in Trinidad and Tobago and used for dal, callaloo, soups etc

I am living in Trinidad

The Trini Callaloo is OK but nothing beats that Guyanese cow pen Callaloo Bhajee. Boil that down with some coconut milk, a wiri-wiri pepper, and a piece of salt or fresh fish and what a dish. The Bhajee callaloo grows wild among your garden plants even here in the US. I don't pull themt out as wild. Instead, I let them grow until I get enough for a meal out of their leaves. Cut the leaves and the stems will shoot more leaves.

do you add water?

it look rell nice an tasty wen finished, but it missing the claws that normally stick out of it lols.

if not as a soup, what is the traditional way of eating it then? what would you eat with it? sounds very interesting! i would love to try it some day...

@curtisthomas2670

Жыл бұрын

Over white rice, "ground provisions" aka boiled root vegetables such as taro, yam, sweet potato, cassava and boiled green bananas and boiled semi ripe plantains, over macaroni pie - similar to baked mac and cheese, or over coo-coo - similar to a firm polenta with okra added

@mwarner9495

9 ай бұрын

​@@curtisthomas2670yummy! Now I'm hungry 👍

Oh gosh man, I rememda my grandmodda used to mek dis wid crab, and lil pieces of pig tail.

My parents did it different. You put too much oil. The callaloo will turn out oily.

@dc.pxrecious

4 жыл бұрын

Didn't look oily to me

@dc.pxrecious

4 жыл бұрын

I don't use oil in mine either but his callaoo didn't look oily

@sade.t616

4 жыл бұрын

Donna Joseph Ye I just add it everything to a pot to simmer down with coconut oil before I use the sizzle stick

@denyseevans9865

4 жыл бұрын

LPSdestiny101 it doesn’t look oily

That is a good cleanse for the stomach........

Ooh con el diced pumpkin

How the pot brown so

come on chef yuh know yuh hit the blender and did not use the swizzle stick.....

wat to do ifvthe bush scratches your hands but looks good

@debbiemarquis3231

7 жыл бұрын

Curtis Barker rub with some lime or lemon

Is there more of an health benefit to either peeling or not peeling the stem?

@rayj5091

Жыл бұрын

Yes, most of the nutrients in callaloo is in the skin, you should not peel it

Where can I buy the dasheen leaf in America would I have to order it

@curtisthomas2670

Жыл бұрын

Might get them online or in a Caribbean or Asian market. If you live in the hot south you can grow your own from the roots or get plants in a garden shop or online. Just get the edible taro

I need a swizzle stick

Peeling the stems likely gets rid of the majority of the anti-nutrients. Old people likely did it for a reason.

i like more calalloo like dish in phillippines, it is called laing

That's dominica National dish😋

ok.i now c pumpkin fresh coconut milk we add

macaroni pie callaloo bake pork rice and potato salad on sundays

I never peel my bush I used everything,

HOW DO YOU MAKE THE DASHING

@Godisgoodperiod

3 жыл бұрын

Its Dasheen. You peel the skin off with a knife and boil it in salted water.

Belle recette avec le lait mais je penses que ça joue beaucoup sur la conservation.

I eat the leaves more often than the tuber