When my husband introduced this beautiful meal to my American family we are from.the South Arkansas this was all new to us my Aunt was loving the dish, I tell you when my husband would make those lovely Trinidad dishes my Southern family was enjoying everything...R.I.P. Bluno Browne 🇹🇹🇻🇨 ..And he also was the best Tailor that ever came out of those two beautiful Island 🇻🇨🇹🇹👍🏾
Love me some Chef Jason he details everything. He also has a nice clear voice and it's NOT annoying like some videos i've seen and he's not bad on the eyes too😘
🇹🇹 this video saved my life for my final practical exams in school. I love to watch your videos and i love how you guys make cooking so fun and enjoyable. Much love and i aspire to be a chef soon and i wanna cook these local dishes.
Love your recipes. Left the shores 37 years ago. Lost my skills to cook Trini food so i follow you. Made your bakes. Man out of this world. I will keep following you. Trini food the best. Only snag some ingredients i cannot get due to where i live in the U.K.
Made this today but i used pigtail insread and my hubby loved it. He even ate three times in a row lol. Thank you for this recipe because i forgot how my mom use to make it, it brought back so much memories❤
🙏 hi guys i remember when I was a child, I saw my grandmother grandaunt mom all them make callaloo. The dasheen bush leaves weren't cut up...with was rolled up and knotted and placed in the pot next was ochroes pumpkin all the seasonings cut up finely and then the coconut milk. Placed on a low fire or wood fire to slow cook. Next you swizzle with a wooden stick...need use metal....then you add salt butter and other flavors to complete. If there was crab it went in last or if it was salted beef pigtails or snout that went in from the beginning. I still make my callaloo like that and I use only fresher picked leaves. I have never put it in a blender omg !!! No no no.
I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer
Won't It be easier to remove the crab then stir it for the consistency you'd like? You guys are amazing, we enjoy your local dishes and are learning so much, thank you for sharing..
You guys are too sweet!! I’m going to cook this for my girlies (daughters) tomorrow and I can wait to eat it with them! Unfortunately I can’t get some nice crab here where I am in Germany but I’ll use crab sticks 🙈 I know I know… it’s nowhere near the real thing but beggars can’t be choosers 🤩
I made this for the 1st time a while ago, using this recipe. It came out besss.... Please edit the method in the description, though. It doesn't mention putting in the bhagi leaves.
Amazing! I tried this same recipe. The only thing I didn't out was the butter I used some Maggi chicken seasoning instead lol . I wasn't sure about the butter, but I feel I'll try the butter next time ! Amazing tho
Well I think dashing leaves sauteed the onion garlic,tomatoes and Hot pepper boiled down with coconut milk will shrimp and eaten with bus up shut might be tasty.Well in Guyana bagi and shrimp with roti and dhall.Usually Saigan or thick leaf poi bagi.
Some folks in Grenada clean the stem, because it's important to many of us to do so, even after washing. That chef probably one of the few that don't clean it.
@@carlylemarin2299 well u said it yourself. Wash and peel it like how the chef showed in the video and it'll be good to cook. I think the stem is important to clean because sometimes you don't know where the callaloo leaf was planted and it could have additional dirt even after washing. So peeling is good. Jus saying...😉😉
Coco and callaloo is the best always, love your version of this delicious dish. As a newbie to TH-cam I cook as well from time to time so feel free to visit and check out my Caribbean style cooking and of course join the team. After watching this video I feeling for some callaloo yes!!!
Thanks for the remainder of swizzling the callaloo in America LOL I use the blender if I put crab or smoke turkey i normally will take the crab and the meat out of the callaloo and Blended it
Eh we call that swisle stick a dhall gutney in Guyana.Enjoyed your bagi crab soap receipe from Toronto.well I know you cooked at the holiday inn in Newfoundland Canada.
People are insane here buying up all the local soups due to the virus panic. There was nothing left so I picked up a few cans of Jamaican callaloo from the international foods section. I love greens so I can't wait to try it. I guess I just heat it up and add say black pepper and butter? Or eat right out of the can?
Jamaican callaloo is a different dish made with amaranth bush. In Trinidad and Tobago the bush is called spinach bhaji and the dish called bhaji talkari
@@Del-Canada If you want to make Trinidad style callaloo look for taro leaves in a Caribbean, Asian or Hawaiian market or supermarket. Alternately you can use regular spinach but cook the spinach for a shorter time.
When my husband introduced this beautiful meal to my American family we are from.the South Arkansas this was all new to us my Aunt was loving the dish, I tell you when my husband would make those lovely Trinidad dishes my Southern family was enjoying everything...R.I.P. Bluno Browne 🇹🇹🇻🇨 ..And he also was the best Tailor that ever came out of those two beautiful Island 🇻🇨🇹🇹👍🏾
Rip mr bluno Browne
RIP Mr. Bluno Browne.
Browne from Tobago 🇹🇹? If yes, he must be a relative of mine.
@@gillianbristol4271 Mine too
That's crazy how many Trini/Vincent descendants they're for a long time i thought it was just me
Love me some Chef Jason he details everything. He also has a nice clear voice and it's NOT annoying like some videos i've seen and he's not bad on the eyes too😘
Its cool watching ingredients change from island to island. This looks good!
Callaloo is everything. Especially with macaroni pie &stew chicken/pork or oxtail 👍💛💛💛💛💛
🇹🇹 this video saved my life for my final practical exams in school. I love to watch your videos and i love how you guys make cooking so fun and enjoyable.
Much love and i aspire to be a chef soon and i wanna cook these local dishes.
Well now its my turn for the video 😢
Love your recipes. Left the shores 37 years ago. Lost my skills to cook Trini food so i follow you. Made your bakes. Man out of this world. I will keep following you. Trini food the best. Only snag some ingredients i cannot get due to where i live in the U.K.
A Callaloo pot is much like Trinidad. We mix up with all kinda thing but we sweet! 🇹🇹
Made this today but i used pigtail insread and my hubby loved it. He even ate three times in a row lol. Thank you for this recipe because i forgot how my mom use to make it, it brought back so much memories❤
In New Orleans, we used pickled pigtails in almost everything..
I love a little pigtail with my callaloo ❤😊
I love your videos!! It turned out looking soooo good. I'm from Grenada and my mom taught me to peel the callaloo stalk.
My grandmother was Grenadian, and she taught us to peel off all the skin of the stalks too soooo somebody didn't wanna do all that work that day
Do more of these please........she is a quick learner & Jason is patient teacher. I'm trying that CooCoo dish.
Hi guy's I am making callaloo with rice, stew chicken, provision and macaroni salad. Your callaloo looks amazing!
I enjoy watching Jason and Kezzianne - keep up the good work
I enjoy yall's on camera chemistry
Chefjason has a dirty mind and I love it!!
My only issue is that we're not able to see in the pot as it cooks.
They really need an overview camera
Sorry about that, we're working on it.
@@FoodieNation it's okay I understand. Love your content so I don't want to be left out.
Oh gosh I agree so much! Was about to comment the same thing 🙄
If U want to see inside the pot U have to stand over it
🙏 hi guys i remember when I was a child, I saw my grandmother grandaunt mom all them make callaloo. The dasheen bush leaves weren't cut up...with was rolled up and knotted and placed in the pot next was ochroes pumpkin all the seasonings cut up finely and then the coconut milk. Placed on a low fire or wood fire to slow cook. Next you swizzle with a wooden stick...need use metal....then you add salt butter and other flavors to complete. If there was crab it went in last or if it was salted beef pigtails or snout that went in from the beginning. I still make my callaloo like that and I use only fresher picked leaves. I have never put it in a blender omg !!! No no no.
Man! I love you guys! I was born and raised in TNT. I love the Humor involved keep it coming!!
Chef gives easy directions with great humor, so this student won't get nervous 👏👏🌋
Hi Kezzy how are you listen to chef very well he is a gorgeous cook enjoy it.
Big shout out from Trini Boy living in PA.... Y'all made me look like a professional chef I'm Front of my in law's
Kezzianne has lots of flavour all on her own😋😋😋😘
I try your recipe for the calaloo and it was a hit,thanks so much for sharing
foodie nation is ah boss new subie I love how you do your cooking I learn new things here thanks for sharing keep uploading 😄
Great video guys you also add ginger or clove for an extra flavor
I love calaloo but we do our own differently. Keep up the great work guys
I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer
Won't It be easier to remove the crab then stir it for the consistency you'd like? You guys are amazing, we enjoy your local dishes and are learning so much, thank you for sharing..
Annmarie Buchholz that’s why I add the the crab last when u make legume
0:36 She said she has the bush and he has the milk😂
You guys are too sweet!! I’m going to cook this for my girlies (daughters) tomorrow and I can wait to eat it with them! Unfortunately I can’t get some nice crab here where I am in Germany but I’ll use crab sticks 🙈 I know I know… it’s nowhere near the real thing but beggars can’t be choosers 🤩
thanks for sharing all these great recipes 🇹🇹😍
I use a swizzle stick also. I don't like runny callaloo. Needless to say, I don't make it often 😂😂
Love you guys
I love it all
Quick question. How did Kezzianne take the lid off without a pot holder @ 6:20???
Foodie nation doing an excellent job
The bush and ting go fit not to mention I go push it in 😂proof I is a Trini 🤣🤣🤣
Nice, I had callaloo today for lunch as well!
Chef Jason had me laughing, Great chef, Awesome Amazing cooking
I don't add celery in my callaloo but I guess it depends on preference.
For a lil extra oooomph...... grate piece of ginger when 1st adding your ingredients.
I love some ginger and grated carrots in mine!
The sight of the hot pepper in tbe pot ,😍😍😍😍😍
I made this for the 1st time a while ago, using this recipe. It came out besss....
Please edit the method in the description, though. It doesn't mention putting in the bhagi leaves.
Love Trinidad cuisine!
Amazing! I tried this same recipe. The only thing I didn't out was the butter I used some Maggi chicken seasoning instead lol . I wasn't sure about the butter, but I feel I'll try the butter next time ! Amazing tho
Nice recipes guys. Keep it up. I like watching you cook.
Well I think dashing leaves sauteed the onion garlic,tomatoes and Hot pepper boiled down with coconut milk will shrimp and eaten with bus up shut might be tasty.Well in Guyana bagi and shrimp with roti and dhall.Usually Saigan or thick leaf poi bagi.
Camera man needs to do a little more by showing some close up footage inclusive of inside the pot
Nice vid again! Can you do a curry series at some point? chicken/aloo/pumpkin etc
Will do!
Looks yummy...never saw the rosemary go in ...is that a mistake to add it in recipe???🤔
I would love all ingredients written
Very good cooking the real thing bravo folks
Thank u for this channel god bless u both thanks alot helped me cook great tasty things for my husband
That's true I bought all green Permentos boy they turn colorful when I can back lolz
Some folks in Grenada clean the stem, because it's important to many of us to do so, even after washing. That chef probably one of the few that don't clean it.
I don't use the stem. But if I want to use it, in addition to washing and peeling the stem how do you clean it?
Yes I peek the stem as well.....taught by my mom.
@@carlylemarin2299 well u said it yourself. Wash and peel it like how the chef showed in the video and it'll be good to cook. I think the stem is important to clean because sometimes you don't know where the callaloo leaf was planted and it could have additional dirt even after washing. So peeling is good. Jus saying...😉😉
Sometimes the fibre does not boil down.. so with old leaves and stems..u can remove it
@@DeeDiamond2981 most definitely
Hey u guys doing a great job...do you have this vedio in spainsh plz thanks?
Love your videos! Love a man who can cook. Lol 😆
I love it
Great work guys
Coco and callaloo is the best always, love your version of this delicious dish. As a newbie to TH-cam I cook as well from time to time so feel free to visit and check out my Caribbean style cooking and of course join the team. After watching this video I feeling for some callaloo yes!!!
Love crab inside my calaloo the best creole flavors 🇹🇹🇹🇹
Looks delicious in Guyana we say eddo leaves stew
Thanks for the remainder of swizzling the callaloo in America LOL I use the blender if I put crab or smoke turkey i normally will take the crab and the meat out of the callaloo and Blended it
Don't study them..they blend that..all you have to do is use a stick blender in a pot...you have more control over the texture you want...
I would usually roll the bush and tie each one rather than cut it up. .... i learned this . Am i wrong?
Ididnt see pumpkin or may be I misplaced I know Chef and Kessie dont make a mistake (laugh) delicious.thank you
Looks really good.
Need more camera angle shots, demenstrations is limited, however i am learning trying my pot/roast bake now.
That needed some coconut dumplings, am so gonna try this. I.love callalloo
Thanks for sharing.
Love you all. Making this at the moment with a baked sweet potato corn pie :)
Eh we call that swisle stick a dhall gutney in Guyana.Enjoyed your bagi crab soap receipe from Toronto.well I know you cooked at the holiday inn in Newfoundland Canada.
This looks so tasty! Can you make curry duck?
Definitely! 😊
Best goody food .
Love me some callaloo, stew chicken and macaroni pie.
God blessing to you all 🌹
Is dried bhaji leaf ok for this? I live in California so I have to make due with what’s available 😅
You can use US spinach or check a Caribbean, Asian, Indian or Hawaiian market for dasheen aka taro leaves
You guys make a cute couple 😜
" First yuh have too take something out for me" - lawd ah luv it , lol
Remember Americans don’t know what dashin bush is.... I’m half trini and my mom cook this all da time boy, soo yummy food!
Taro leaves. Available in Caribbean, Asian or Hawaiian markets. You can substitute with Popeye spinach
What brand of salted butter did you use ?
LOVE THIS
Nothing beats this🇹🇹🇹🇹
very nice sharing👌👌👌
Guess. Eddo leaf come close to dashing leaf.But what about the scratching?
They're rather bitter so you have to boil the young leaves changing the water a couple times. Or use regular spinach instead
I can see in the video when the callaloo is added but it is not in the description.
I just boil everything in my pot and it turns out great....
Absolutely yummylicious!!🤗🤗🤗
Need to try this recipe 🤤😭🇹🇹
When do you add the crabs?
Best receipes 🇹🇹 way always love .....you guys
Gosh it's the BEST!!!
I'm the bush , and he's the milk - ok then Kezz , lmao !
Chef swizzle stick is the right one for callaloo
I don't believe she asked what is the difference between green and red peppers.. but the guy he's an awesome guy doing an awesome job..
I tried dis today as a sunday meal callaloo macaroni pie and stew pork
where can i get a swizzle stick?
Great ❤❤❤
Thanks for sharing 🙏🏾🙏🏾🙏🏾🙏🏾🌺
She is gorgeous.
People are insane here buying up all the local soups due to the virus panic. There was nothing left so I picked up a few cans of Jamaican callaloo from the international foods section. I love greens so I can't wait to try it. I guess I just heat it up and add say black pepper and butter? Or eat right out of the can?
BTW, Jason, best name ever. That's my real name. :p
Jamaican callaloo is a different dish made with amaranth bush. In Trinidad and Tobago the bush is called spinach bhaji and the dish called bhaji talkari
@@curtisthomas2670 I need to make it sometime.
@@Del-Canada If you want to make Trinidad style callaloo look for taro leaves in a Caribbean, Asian or Hawaiian market or supermarket. Alternately you can use regular spinach but cook the spinach for a shorter time.
@@curtisthomas2670 Thanks for the heads up. I love green dishes.
You met a chef in Grenada who cannot cook - my mom does it just the way you did it