Thursday, February 17, 2011

Recipe for Kallaloo, from the Virgin Islands

1/2 lb. salted beef - 1/2 lb. pig's tail - 1 salted conch - 1/2 lb. ham bone - 2 whole clean crabs - 1 1/2 lbs fresh fish, cleaned - 12 okra - 3 lbs. spinach or mixed greens - 1 seeded hot pepper - - Put beef and pig's tail in a large bowl with cold water and let soak overnight. Drain the water. Add 3 quarts of fresh water to a pot and boil beef, pork, and conch together until tender. Add the clean fish and cook for 5 minutes. Remove the fish with a slotted spoon. Remove the bones, slice the fish into pieces, then put back into pot. Wash crab with water and lime and add to pot. Wash spinach and grind with okra. Add to pot with the hot pepper. Boil on high heat for 30 minutes. Add a dash of vinegar to remove the surface film. Serves 4


From a set of 12 postcards called:
Cruising the Caribbean (each card also has a recipe on the back)

inside the folder holding the card it reads:

Pristine beaches, tranquil shady palm trees, tropical warm breezes and a laid-back lifestyle make the islands of the Caribbean relaxing, enchanting, enticing, entertaining, and inviting. Thousands of visitors arrive to one or more of the many Caribbean islands each year to find their perfect sun-kissed vacation destination is the one they will never forget.
The Caribbean has it all!!

Photos 2005: Werner J. Bertsch

No comments: