1/2 lb pickled pig's tail (1 large tail) o, r pig's foot
1 lb beef stew meat, cubed
2 tbsp oil
1/2 lb raw tripe *
5 cup water
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 lb taro leaves, chopped (see note)
1/4 tsp chopped fresh habanero (scotch bonn, et) pepper **
5 ounce can coconut milk
1 salt and pepper
1 lb uncle ben's long-grain rice
1/2 cup chopped red bell pepper, for garnis, h
Directions
* (may substitute chicken)
** or more to taste
This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In
Guyana, taro leaves are called 'callaloo.'
Put the pig's tail in pot and cover with water; bring to a boil, and
boil for 1 hour. Drain and set aside. Brown beef in oil, then add
tripe and water. Bring to a boil, reduce heat and cook at a gentle
boil for about 1 hour. Add pig's tail and cook until liquid has
reduced to about 3 cups. Cut tripe into pieces and cut meat from
pig's foot; return meats to pot.
Add onion, garlic, taro leaves, Habanero, coconut milk and salt and
pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot,
reduce the heat and simmer for about 30 minutes, until mixture "looks
nice and green." Garnish with chopped red pepper.
Serves 8 to 10.
NOTE: Taro leaves are available at South Seas Market in San Bruno,
(415) 873-2813, and East Bay Market in Oakland, (510) 533-3888, as
well as other produce stores in Oakland's Chinatown.
PER SERVING: 450 calories, 21 g protein, 40 g carbohydrate, 23 g fat
(10 g saturated), 74 mg cholesterol, 87 mg sodium, 2 g fiber.
From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.
Posted by Stephen Ceideberg; February 23 1993.
Servings: 8 servings
Callaloo Cookup Recipe brought to you by Recipe Ideas
Categories: Asian; Stew
The History of Recipes
Historians have tracked the existence of recipes far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient recipes were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he describes how the Romans were skilled in the use of many different herbs, including a few that are still present in modern kitchens like bay, rue and parsley. As we move on, we find some interesting books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that we all know today, but rather recipes for the types of food prepared by the chefs of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like parsley and basil. These new foods and tastes prompted an outbreak in books on cookery, the majority of which still exist in private collections. The arrival of television gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Callaloo Cookup recipe.
