Recipes
DASHEEN BUSH BHAGHI
Ingredients
1 bundle callaloo bush
1 – 1½ cups coconut milk (or coconut milk powder dissolved in water)
1 small onion diced
1 tbsp fresh green seasoning
1 tsp pimento sauce
½ tsp pepper sauce (or to taste)
Salt and black pepper
½ tsp all-purpose seasoning
1 oz butter or 2 tbsp oil
Directions
- Chop callaloo bush into small pieces.
- Heat oil or butter in a saute pan over medium heat. Add the onion and cook for 1 -2 minutes until translucent.
- Add the callaloo bush and cook until the leaves start to wilt, 1 – 2 minutes. Add the coconut milk, green seasoning, pimento sauce, pepper sauce, all-purpose seasoning and a little salt and black pepper. Mix well.
- Let cook for 20 – 25 minutes until the liquid had almost evaporated and the callaloo is completely cooked, and tender, stirring intermittently. The consistency should almost be like a spread or paste. You may need to add a little water or coconut milk if the liquid dries out too soon.
- Taste and adjust seasoning if necessary. Serve with rice or roti.
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