Blog Schedule

I post on Monday with an occasional random blog thrown in for good measure. I do my best to answer all comments via email and visit around on the days I post.

Tuesday, August 12, 2014

International Potluck Blogfest

It's the International Potluck Blogfest!
Hosted by Beth FredMedeia Sharif and Lexa Cain 
Here are the rules:
~ Put the bloghop badge on your post.

~ Post the cover of a book you love (it can be your own) with a food and/or recipe from the book, or a food from the MC's region, or a food you just like!
~ Link back to BethMedia, and Lexa. All three of us.
~ A copy of Beth's Finding Hope, Medeia's Snip, Snip, Revenge, and Lexa's Soul Cutter, plus a $10 Amazon gift card will be given away via Rafflecopter!


This should be fun! And who better to share a favorite recipe than the Trickster of Caribbean, Anansi the Spider, who loves ANYthing that has to do with food. One of the dishes mentioned in my book, Anansi and Company, is classic.

(There are as many ways to cook Kalaloo, Callaloo as there are to spell it. Kallaloo is a leafy green, a West Indian spinach.)
1/2 lb - Pig's tail*
1/2 lb - Salt beef*
1 - Ham bone
5 cups - water
1/2 lb - Snapper, cleaned and boned
1/2 lb - Grouper or goatfish, cleaned and boned
1-1/2 lbs - Kallaloo or fresh spinach, washed and torn
1/2 lb - Okra, frozen, thawed, drained, chopped
1 - Onion, chopped
1 tbsp - Thyme, fresh, finely chopped
1/2 tsp - Allspice
2 - Hot peppers, seeded, finely chopped
1 lb - Lump crab meat, finely chopped
2 tsp - Vinegar

*Note: Substitute 1 lb boneless ham for the pig's tail and salt beef and omit the overnight soaking.

Place pig's tail and salt beef in a large bowl with enough cold water to cover. Soak overnight. Drain water. Boil meat in 5 cups of fresh water, until tender. Remove and keep stock. Cut meat from bones and finely chop using a food processor. Return to stock.

In another pot boil snapper and grouper for 5 minutes, drain, cool, debone and finely chop. In a separate pot cook kallaloo or spinach; add chopped okra, onion, thyme, allspice, and hot peppers. Mix together then add to the pot with the meat. Add Crab and vinegar; boil/simmer all ingredients together over medium heat for 20 minutes.

Anansi says, "Enjoy!"

Traditionally, Kallaloo is served on Old Year's Night (New Year's Eve) for good luck.

Think you'll try cooking up a batch of Kallaloo? Have you visited other participating blogs and found an interesting recipe?


  1. That's an unusual mixture of ingredients. What would you compare it to?

  2. I knew you'd post one from your own book!

  3. Wow! What a concoction, but I'll bet it is great. I can just imagine the melding of these flavors. Frankly, anything within a mile of seafood would be fair game.

    Great post!

  4. Wow, that is packed full of goodies. I would switch out the tail for the ham. :)

  5. I'd like to taste this, but not sure I would ever make it.

  6. Looks incredible! Something I'd wish someone would cook for me, haha! :)

  7. "The trickster of the Caribbean." I love that! Thanks so much for the recipe - it sounds like a great idea to spice up bland spinach. Thanks for participating in the bloghop!

  8. Interesting sounding recipe. Thanks for sharing it.

  9. Bish, I've never come across this recipe for Callaloo before. We usually eat it without meat or simply with saltfish. I want to try this recipe.

  10. Wow, that is quite the recipe, with all of the meats. Cool stuff!

  11. Okra! Okra! I haven't had it for a few years now, and I could only fry it. I should see if I can find some okra to make this.

  12. It's great you shared a food from your book. Yes, I remember Anansi being a food lover.

  13. I wonder if you can order pig's tail. I know I have to order fish heads--don't ask about the fish heads. It seems all of what Americans don't find edible goes into other uses, like pet food and fertilizer.

    One pig's tail, if you please.

  14. That recipe has quite the variation of ingredients.

  15. Ummm, I would love me some Kallaloo, right about now. I also like 'Giat Water', that is until I gave up eating meat.

  16. I was proofing that comment and accidentally hit publish. Should be 'Goat Water'.

  17. What an unusual dish! So many different flavors.


Your Random Thoughts are most welcome!