A St. John favorite for Old Year's Night (New Year's Eve), kallaloo is a spicy stew of squash and greens served over cornmeal.
- 1 lb. West Indian pumpkin (calabaza) or butternut squash, peeled, seeded and coarsely chopped
- 1 lb. fresh spinach, washed and coarsely chopped, or 1 10 oz. box frozen
- 1 lb. collard greens, washed and coarsely chopped, or 1 10 oz. box frozen
- 1 lb. kale, washed and coarsely chopped, or 1 10-oz. box frozen
- 1 lb okra, trimmed and sliced, or 1 10-oz. box frozen
- 1 onion, finely chopped
- 1 tsp. hot pepper sauce, or to taste
- 2 Tbs. vinegar
- 1/2 tsp. salt
- 3/4 cup fine yellow cornmeal
- 1 tsp. safflower oil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- To make Kallaloo: Put squash and 1.5 qt. water in 3-quart pot. Bring to a boil, and reduce heat to low. Add greens, okra, onion garlic, thyme and parsley, and cook, covered 15 minutes, stirring. Add hot pepper sauce vinegar and salt. Cook 5 minutes more.
- To make Fungi: Bring 1 1/4 qt. water to a boil in medium saucepan. Mix about 2 Tbs. cornmeal with 1/3 cup boiling water in small bowl. Stir mixture back into pan of boiling water. Let cornmeal cook 1 minute. Add remaining cornmeal in slow, steady stream, stirring constantly. Stir in oil, salt and pepper. Cook 5 minutes more. Top Fungi with Kallaloo, and serve.
- Serving Size: 12 Servings
- Calories: 100
- Carbohydrate Content: 21 g
- Fat Content: 1 g
- Fiber Content: 4 g
- Protein Content: 5 g
- Sodium Content: 160 mg
- Sugar Content: 2 g