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Caribbean Vegetarian Recipes
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Recipes on this page:

Callaloo a la Ilka

Ingredients:

-onion
-butter
-coconut milk
3 stalks of chive
3 cloves of garlic
-worcestershire sauce
-salt, pepper to taste
-chicken bouillon cube
-tabasco sauce or float a red
-hot chili pepper on top of callaloo
1 bundle callaloo bush (dasheen bush)
or substitute with spinach
10 ochroes or substitute
-with canned ochroes

Directions:

First clean callaloo bush or spinach. Remove
skin from the callalo stalks along with ribs
from leaves.

Next clean then cut ochroes, add to callaloo
bush. Cut the onion, garlic and chive and add

Now add the butter and melt in a large heated
pot. now add the callaloo mixture.

Keep on turning the leaves until they change
colour add pepper & salt with a few drops of
worcestershire, tabasco or you may use a hot
pepper to float over the top of the callaloo.

Make sure the hot pepper doesn't burst during
cooking, or callaloo will be too hot. Add the
crumbled chicken bouillon cube and stir.

Add the coconut milk, cook the callaloo until
the seeds of the ochroes have turned slightly
pink.

You may swivel by hand using a swivel stick or
place it right into a blender and blend for at
least 3 separate seconds.

Note: you can make this recipe dry and use it
as a side dish or add some more water and make
it into a soup.

 ITAL OMELETTE

Ingredients:

4 green bananas
1/2 pint of water
1 medium sized onion
3 tablespoons of vegetable oil
1 tablespoon of wholemeal flour
1/2 teaspoon of freshly grated nutmeg

Directions:

First slice off the ends of the bananas and
cut in 1/2 crossways.

Next use a sharp knife and slit through the
skin to the flesh right along the length of
each banana half, prise off the skin using
your fingers.

Place the bananas in an electric blender or
food processor.

Blend till smooth adding the water a little
at a time to produce a soft consistency.

In a bowl, mix together the bananas with the
peeled and finely chopped onion. Stir in the
wholemeal flour and nutmeg.

In a heavy frying pan heat up the vegetable
oil, pour in the banana mixture then fry on
both sides until its golden brown.

Finally, divide the omelette in portions and
serve garnish with a salad.

Serves 4

ITAL COLESLAW

Ingredients:

1/2 Cucumber
2 medium sized carrots
3 medium sized tomatoes
3 ounces of beansprouts
1 tablespoon of vinegar
3 tablespoons of sunflower oil
1/2 cabbage or whole chinese leaf
-freshly ground black pepper to taste

Directions:

First wash cabbage or the chinese leaf,
drain and shred finely.

Next wash the cucumber and slice thinly,
peel and grate the carrots and slice the
tomatoes.

Next arrange the shredded cabbage onto a
serving dish. Edge the dish with slices
of cucumber.

In a bowl combine the grated carrots and
the beansprouts.

Mix together the dressing ingredients oil
vinegar with black pepper, use a fork and
beat until it's well blended then pour on
top of the carrots and beansprouts.

Toss then arrange right in the center of
dish. Decorate with the sliced tomatoes.
Enjoy!

Serves 4 People

 ITAL STEW

Ingredients:

1 hot pepper
1 pound of yam
1 pound of coco
3 green bananas
-juice of 1/2 lime
1 pound of pumpkin
1/2 pound of cassava
1/2 pound of breadfruit
2 pints of vegetable stock
-freshly ground black pepper
-plain or cornmeal dumplings

Directions:

First you must remove the seeds from the
pumpkin. Wash and peel the yam, pumpkin,
coco and the cassava.

Next slice breadfruit in wedges, peel and
cut out the heart. Chop all the vegetable
in fairly large pieces.

Now bring the stock to a boil in a large
pan. Add vegetables, hot pepper with the
black pepper. Turn heat down then simmer
for about 20 minutes.

Mix the dumplings and add to the pan, turn
up the heat and cook it till the dumplings
are done.

In a separate pan boil the green bananas in
their skins, having cut off both ends split
the skin deeply with a knife.

When cooked, allow to cool a little before
peeling. Cut each banana into 3 pieces and
add to the stew with the lime juice.

Finally, remove the hot pepper once the
stew has been reheated. Enjoy!

Yield: 4-6 Servings

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