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
We are able to read the history of meal recipes back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe even further. Having said that, sadly, these early cookbooks were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs were skilled in the use of a good variety of herbs, including many that are still in use today such as thyme, fennel and asafoetida. During the next few centuries, the rich families of the West competed with each other to serve up the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the advent of the 20th century, cooking publications were in great demand, mostly as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Callaloo Cookup recipe.
