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Callaloo Cookup
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
1/2 x ca. 450 gPickled pig's tail (1 large tail) or pig's foot
1 x ca. 450 gBeef stew meat, cubed
2 Esslöffeloil
1/2 x ca. 450 gRaw tripe *
5 Tassewater
1 mittelOnion peeled, chopped
cloves garlic peeled, chopped
1 x ca. 450 gTaro leaves, chopped (see note)
1/4 TeelöffelChopped fresh Habanero (Scotch Bonnet) pepper **
Ounce can coconut milk
1 x ca. 450 gUncle Ben's long-grain rice
1/2 TasseChopped red bell pepper, for garnish
die Zubereitung:

* (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.

(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.

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