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.
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.
@@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
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
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
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 👿
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 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
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!!
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
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.
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 😍 😋
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 🤷🏾♀️
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.
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...
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
@@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!!
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
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.
Rub some lemons on your hands before peeling leaves because of itching. Avoid cooking with oil and just boil all ingredients in a pot it’s healthier add a little adobo for taste too.
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.
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.
I'm happy to help! When it has crab in it, that is the best. You can really just mix meats too. We also do shrimp. If its vegetarian my mom likes it with plantain and sweet potato and dumplings. I have noticed that there are a number of people with my name.
Melissa Elie Thank you. I'm going to try it with chicken. Looking forward to it. This looks delicious, and I've had one Trini dish in the past and it was insanely good.
Trinidad food is the best so so delicious
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.
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.
Follow Try exactly what he's doing sir you will not regret it. Put over your rice it just enhances the taste so much.
Aq
My grandpa use to make this...RIP grandpa :3 He loved his bush I miss him so much. and My grandma RIP guys.
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
Yep
I love eating taro and off course taro leaves.Yummy!Papua New Guinea
Beautifully cooked, nice.... only thing I missed is the crab. Thank you lots.
The only person I have seen in a long time prepare callaloo the original Trini way. Thank you
Nope. That's not how to make this dish. You don't 'chunkay' this .
Thank you for sharing this recipe 😋 l love a variety of dishes.
Mama used our swizzle stick for more than cooking. Sometimes when I behaved badly she used it on me.
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.
@@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
Lol my mom too
😂😂😂
True dat!
I have not taste this in years, am coming home Trinidad!!
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
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
I am Montagnard jarai tribe my mother use to cooked taros leafs , stems eat with jasmine rice so yummy.
@Josh Lavian you can substitute with baby spinach, it taste exactly like the taro leaves.
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 👿
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.
Love that you use fresh coconut milk pack coconut changes the taste
I made this recipe today and wow it came out great. Thanks to you. Wonderful job, thumps up for this!
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
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!!
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
My calalloo is the best i cook my different
In trinidad we peel the stems an pinch off the tips its also good to use a wooden spoon
Wow, that looks delicious!!! ❤
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.
Amazing recipe
I love it ..... just like being back home in T'dad
im so happy im from 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
this is how i make my callaloo...thanks Chef
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 completely skip the sauteing and cook everything together that is how i learned it
This is the first time I've ever seen sauteed veggies in callaloo.
Exactly! You don't 'chunkay' this dish.
Looks really good, looks so flavorful..love my callaloo with pigtail and coo - coo. .
it is usually eaten as a sauce or in a different way the callaloo bush can be cooked into a soup!
Feeling to eat callaloo now ♥♥♥♥
Mmmmm......I could eat callaloo every day, with or without crab. I like mine with plenty ochro,
I still peal my stems and I also used the role bushes but I do the same thing like you did good job 🖐🖐
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 🤷🏾♀️
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.
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.
I still peel my stems!
FROM NEWYORK CITY TO TRINIDAD LOOKS DELICIOUS 😉❣
It is delcious, I live in Trinidad, infact I am cooking Callaloo tomorrow with crab,TRINI FOOD the best in the world.
The traditional recipe shows you place all ingredients in boiling water then add coconut milk. Simmer till done.
in mauritius island we call it curry songe n the tubular par is violet.compliments
Chef yur did great job explaining dat dey boi!!!😄 ah going use yur cutting style for meh dasheen Bush for Easter dinner,thank yur! !!!
looks delicious...
thanks for the recipe
never tried it! looks delish
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
It need pigtail and pumpkin or crab.
Love my peoples 🇹🇹🇹🇹
Let that pepper burst for a pepper mouth we enjoy it more 😆😆😆😆😆but to each it own great job chef 😊😊😊😊
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.
I would eat right now
Hi. Where did you get your swizzle stick?
I still peel the veins in the leaves and stems and I usually use my hand mixer.
I'm going to try,,,yummy
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 😋
In UK my aunt use spinich leave and to my surprised it taste the same
@@semoneg2826 oh ok thanks
Brilliant - Thanks for sharing.
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...
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
@@curtisthomas2670yummy! Now I'm hungry 👍
Thats a well made callaloo all it missing is a lil crab
You can buy 'crab flavored' seasoning now.
@@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!!
Is there more of an health benefit to either peeling or not peeling the stem?
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
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
do you add water?
wat to do ifvthe bush scratches your hands but looks good
Curtis Barker rub with some lime or lemon
We still peel😮
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.
And he say he ah chef. Yuh must peel the stems. That why I don't eat callallo from anywhere
Lol looks yummy wow great cook
Oh my i miss home
we call this dalo bhaji and it can be cooked with coconut milk as well called rau rau
My parents did it different. You put too much oil. The callaloo will turn out oily.
Didn't look oily to me
I don't use oil in mine either but his callaoo didn't look oily
Donna Joseph Ye I just add it everything to a pot to simmer down with coconut oil before I use the sizzle stick
LPSdestiny101 it doesn’t look oily
I just sit and look at this video for no reason what's so ever it's honestly the best callaloo recipe two hit UA-cam
Well thts a dhal gootnie ( a swizzle stick for dhal)
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
Sorry but traditional callaloo does not include any frying or any oil. Plus leaves and stems were not peeled. Some dishes should not be altered.
Leaves and stems were peeled. Many modern cooks or restaurants don't but traditionally they were
Oh thank you! I'm a chef and I am pissed that this is the shit he's teaching!
Yes it is.
Rub some lemons on your hands before peeling leaves because of itching. Avoid cooking with oil and just boil all ingredients in a pot it’s healthier add a little adobo for taste too.
sure tuh turn up! yuh sure right!
That was a Dahl gutnee though not a swizzle stick
It's called a swizzle stick in Trinidad and Tobago and used for dal, callaloo, soups etc
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.
Sade Phillips you are so right that's not the way to make it
Exactly! I'm from Trinidad and Tobago and also a Chef. He got me so blasted vex.
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.
didn't watch that one yet but I always remove those parts, had no idea people left it on :-/
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
Boy dat aint no swizzle stick. Das a dahl gootnie!!!.j/k....lol... I really like your recipe btw... gonna try it out!
Everyone including the Indians here call it swizzle stick
HOW DO YOU MAKE THE DASHING
Its Dasheen. You peel the skin off with a knife and boil it in salted water.
come on chef yuh know yuh hit the blender and did not use the swizzle stick.....
Some people say that the stem itches your throat! But it probably just cooks faster with the stem off.
Like the dahl gootnie!
I am living in Trinidad
In Fiji we call it rou rou.
How the pot brown so
I take it if you don't have this dasheen bush vegetable, it's not worth substituting anything else to make this, yes?
No, my mom uses spinach in the states. She said you can even try kale.
Melissa Elie Awesome, thank you - I have both, so I'll make this tomorrow.
Also, I went to high school in Canada with a Melissa Elie. Go figure.
I'm happy to help! When it has crab in it, that is the best. You can really just mix meats too. We also do shrimp. If its vegetarian my mom likes it with plantain and sweet potato and dumplings.
I have noticed that there are a number of people with my name.
Melissa Elie Thank you. I'm going to try it with chicken. Looking forward to it. This looks delicious, and I've had one Trini dish in the past and it was insanely good.
Melissa Elie law and attractions p
Ji look. Pouhtazxvb.
Love Love love
macaroni pie callaloo bake pork rice and potato salad on sundays
it look rell nice an tasty wen finished, but it missing the claws that normally stick out of it lols.
Oh gosh man, I rememda my grandmodda used to mek dis wid crab, and lil pieces of pig tail.
Ooh con el diced pumpkin
Good presentation, looks delicious. Would have been also good to add some slices or dices of dasheen tuber to the mix.
That's dominica National dish😋
Is that what they call Bhagi?@Amithirus.
Yeah man!
That is a good cleanse for the stomach........
Belle recette avec le lait mais je penses que ça joue beaucoup sur la conservation.
Yum!
i like more calalloo like dish in phillippines, it is called laing
Peeling the stems likely gets rid of the majority of the anti-nutrients. Old people likely did it for a reason.
Where ru from who teach u how to make callalaa bro we don’t fry okra before 👎🏿👎🏿👎🏿
I need a swizzle stick