Fresh Callaloo / Tete / Green / Eforiro Box (5 bunches in a box)

Product InformationFresh CallalooDescriptionCallaloo is a leafy green vegetable that is popular in Caribbean and West African cuisines. It is a member of the Amaranth family and has a slightly bitter taste. Callaloo is known for its versatility and is used in a variety of dishes, including soups, stews, and side dishes.NutritionIngredients: CallalooTypical ValuesAs Sold 100g Provides:Energy20kcalCarbohydrates3.6gProtein2.6gFat0.2gFiber2.1gStorageStore in a cool dry placeor the fridge.Package InformationComes in a packUsageCallaloo" often refers to a traditional Caribbean soup or stew made with callaloo leaves, coconut milk, and a variety of other ingredients such as okra, onions, and sometimes meat or seafood. It is a flavorful and nutritious dish.PreparationHere's a simple recipe on how to make Efo Riro:Ingredients:Assorted meats (beef, chicken, or goat meat) and/or seafood (optional)Palm oil (about 1/2 cup)Chopped onions (1 medium-sized)Chopped bell peppers (red and green)Chopped tomatoes (2-3 medium-sized)Blended pepper mix (tomatoes, scotch bonnet peppers, and onions)Locust beans (iru) or ground crayfish (optional)Tete leaves (washed and chopped)Stock or waterSeasoning cubesSaltGround chili pepper (optional for extra heat)Instructions:Prepare the meats and seafood: Wash and season the meats and/or seafood with salt and any desired seasonings. Cook until tender, either by boiling or pressure cooking. If using seafood, add it later in the cooking process to prevent overcooking.In a separate pot, heat the palm oil on medium heat. Add the chopped onions and sauté until translucent.Add the chopped bell peppers and tomatoes to the pot and cook until softened.Pour in the blended pepper mix and cook until the sauce thickens and the oil begins to float on top.Add the cooked meats and/or seafood to the sauce, along with any meat stock or water to achieve your desired consistency.Season with crushed seasoning cubes, ground crayfish (or iru), and salt to taste. For extra heat, add ground chili pepper.Allow the mixture to simmer for about 5-10 minutes to allow the flavors to meld.Stir in the chopped greens, and cook for a few more minutes until the vegetables are wilted and cooked.Other InformationCallaloo leaves cook relatively quickly, so avoid overcooking them to maintain their vibrant green color and nutritional value. A few minutes of cooking should be sufficient to wilt the leaves and soften any tougher stems.DisclaimerThis page serves as a summary for information purposes only, and is designed to enhance your shopping experience on the website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should be aware that products and their ingredients are subject to change. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Niyis Limited is therefore unable to accept liability for any incorrect information. If the description of the product on this page contains a link to another party's website for further information on the product, please note that Niyis Limited has no control over and cannot be hold responsible for the contents of that website. You should also note that the picture images show only serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Niyis Limited's prior consent, nor without due acknowledgement.