International Potluck Blogfest

It's the International Potluck Blogfest!

Hosted by Beth Fred, Medeia 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 Beth, Media, 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!

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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.

Kallaloo 

(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!"

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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?