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Name: Callaloo Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 c Finely chopped onions; 3 Garlic cloves; minced or; 2 ts Grated fresh ginger root; 1 ts Turmeric; 2 ts Ground coriander; 1/2 ts Dried thyme; 1/4 ts Ground allspice; 5 c Water or veg. stock; 2 c Diced sweet potatoes; (about; 2 c Chopped callaloo or stemmed; 1 c Fresh or frozen sliced okra;; 1 c Diced tomatoes; 1/2 ts Salt; 2 tb Lime juice

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INGREDIENTS

1 1/2 c Finely chopped onions
3 Garlic cloves; minced or
2 ts Grated fresh ginger root
1 ts Turmeric
2 ts Ground coriander
1/2 ts Dried thyme
1/4 ts Ground allspice
5 c Water or veg. stock
2 c Diced sweet potatoes; (about
2 c Chopped callaloo or stemmed
1 c Fresh or frozen sliced okra;
1 c Diced tomatoes
1/2 ts Salt
2 tb Lime juice

Servings

INSTRUCTIONS

Adapted from Cooking Class given by Moosewood Collective members. Recipe is from "Moosewood Restaurant Low-Fat Favorites Cookbook" Total time: 40 minutes In soup pot, saute onions for a minute or 2 then then add garlic and continue sauteeing for another 2 or 3 minutes, until softened. Add ginger, turmeric, coriander, thyme, and allspice and saute another minute, stirring to prevent spices from sticking and scorching. Stir in water or stock and add sweet potatoes or squash. bring to a boil and simmer 5 minutes then if you are using callaloo or kale (but not spinach) , stir it in. Add okra and simmer another 5 minutes. Stire in tomatoes, lime juice, salt and spinach, if you are using it. Cooke for another 3 or 4 minutes until all vegetables are tender. Add more salt or lime juice to taste. Posted to fatfree digest by Jayne Spielman on Nov 14, 1998,

NOTES

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Callaloo Stew

1 1/2 c Finely chopped onions
3 Garlic cloves; minced or
2 ts Grated fresh ginger root
1 ts Turmeric
2 ts Ground coriander
1/2 ts Dried thyme
1/4 ts Ground allspice
5 c Water or veg. stock
2 c Diced sweet potatoes; (about
2 c Chopped callaloo or stemmed
1 c Fresh or frozen sliced okra;
1 c Diced tomatoes
1/2 ts Salt
2 tb Lime juice

Adapted from Cooking Class given by Moosewood Collective members. Recipe is  from "Moosewood Restaurant Low-Fat Favorites Cookbook"    Total time: 40 minutes    In soup pot, saute onions for a minute or 2 then then add garlic and  continue sauteeing for another 2 or 3 minutes, until softened. Add ginger,  turmeric, coriander, thyme, and allspice and saute another minute, stirring  to prevent spices from sticking and scorching.    Stir in water or stock and add sweet potatoes or squash. bring to a boil  and simmer 5 minutes then if you are using callaloo or kale (but not  spinach) , stir it in. Add okra and simmer another 5 minutes. Stire in  tomatoes, lime juice, salt and spinach, if you are using it. Cooke for  another 3 or 4 minutes until all vegetables are tender. Add more salt or  lime juice to taste.    Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on Nov 14,  1998,

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 4 Servings

Calories: 36
Calories from Fat: 3 (8%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 8.8mg		0 %
Potassium 214.6mg		6 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 6.4g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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