A personal blog by Khürt Williams, with imagery, and inchoate ramblings on coffee, beer, and geekery.
We finally decided to try the Trinidadian Scorpion Peppers. Savory Spice Shop Princeton, NJ donated a small sample for us to try. Bhavana ground a small amount intending to put it into a large pot of callaloo – a vegetarian vegetable soup. I think her recipe is based on one she found on Simply Trini Cooking. Her version of callaloo substitutes collared greens for taro (dasheen) leaves.
Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, created by enslaved Africans using ideas of the indigenous people along with both African (okra) and indigenous (Xanthosoma) plants. African Americans invented a version of the original West African dish known as collard greens. Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavor. Callaloo is mostly served as a side dish, for Trinidadians, Bajans, and Grenadians it usually accompanies rice, macaroni pie, and a meat of choice.WikiPedia entry for callaloo
After sampling a bit of the pepper we decided that perhaps a much smaller amount would work best in the soup.
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