Ok this one is a cultural mix of Jamaican, Saudi and German with the Irie spin. Not only is it healthy it’s delicious and can be on the menu as either breakfast or as an appetizer.
Jamaican callaloo is a vegetable plant that grows in Jamaica and is said to have originated in South America. However, its been recorded as being on the island since early 1752. This plant grows to about 12-15 inches in height and has leaves that extend to about 3-5 inches. Callaloo is similar to spinach but with a creamy flavour. So if you can’t find callaloo you can certainly use spinach. Callaloo is a great source of protein and has more calcium and iron than broccoli. It is low in calories and high in fiber, making it a great aid in weight loss and weight maintenance.
Callaloo wth Saudi-German Dumplings
I cup of unbleached all purpose flour
3 large potatoes (the brown ones best for mashing)
1 tbsp of ground flax seed
3 tbsp of water
1 cup of spelt bread crumbs
3 tsp of sea salt
1 sprig of fresh chives-finely chopped
1 sprig of parsley- finely chopped
1 large bunch of fresh callaloo (spinach can be substitute if callaloo not available)
2 large roma tomatoes-chopped
1 large yellow onion-chopped
2 sprigs of thyme
2 sprigs of fresh cilantro -finely chopped
1 tsp of ground paprika
½ of scotch bonnet pepper-chopped (remove the seeds or if you like it hot leave the seeds)
2 cloves of garlic chopped
6 tbsp of avocado oil (olive or grape seed oil can be substitute)
Putting it together
Wash callaloo and then remove leaves from stalk. Then chop leaves julienne style.
In large pot heat 2 tbsp of avocado oil. When oil is heated add chopped onion and garlic and saute at medium-high heat for 3 minutes. Then add sea salt (2 tsp), paprika, thyme, scotch
bonnet pepper, and tomatoes. Let simmer for 5 minutes. Then add callaloo. Mix all ingredients thoroughly.
Cover pot and set stove to low heat and let simmer until callaloo is semi-soft and resembles a stew. You can add some butter to give it a bit more creamy flavour. Sprinkle cilantro on top and cover pot -keep stove on very low heat. Let simmer for 5 minutes and then turn off stove.
The Saudi-German dumplings
Peel potatoes and cut in quarters. Boil until soft and set aside.
In a small mixing bowl add ground flax seed and 2 tbsp of water, mix together until viscous (having a thick, sticky consistency between solid and liquid). Set aside
In a large mixing bowl mix together the flour, 1 tsp of sea salt.
Mash boiled potatoes and when cool add it to mixing bowl with flour and salt. Mix together with hands until all ingredients are thoroughly blended together. Then add flax seed and water mixture. Then add chives and parsley and knead together with hands until dough is formed.
Pinch off a piece of dough (size to your desire) and roll it with hands into a ball. Repeat this action to make more dough balls with the rest of dough. Then set them aside
Spread out bread crumbs on a flat surface. Then roll dough ball over the bread crumbs until the dough ball is completely covered with bread crumbs. Repeat this action for for the rest of the dough balls.
Heat 4 tbsp of oil in large frying pan. Once oil is hot start putting in dough balls (dumplings).
Fry dumplings until golden brown. Be sure to keep heat at medium and move the dumplings around so that all sides are cooked and golden brown. This will also ensure the dough is properly cooked inside.
Serve hot with callaloo.
For more recipes like this check out Irie Stomach Cook Book Journey -Part One. You can get a copy on Amazon.com