Callaloo trinidadiano
Una zuppa densa di foglie di taro, gombo, zucca e latte di cocco, cotta a fuoco lento e frullata fino alla consistenza desiderata.
Questa versione unisce foglie di taro, gombo e zucca con latte di cocco e peperoncino Scotch bonnet. La preparazione manuale richiede circa 30 minuti e rende all’incirca 4 porzioni: sono stime indicative.
Preparazione
- 01
Preparare gli ingredienti
Lava le foglie di taro, separa le foglie dalle nervature e tritale. Trita il gombo, taglia la zucca a dadini e trita la cipolla e l’aglio.
- 02
Cuocere a fuoco lento
Metti in una pentola le foglie di taro, il gombo, la zucca, la cipolla, l’aglio, il timo secco, il latte di cocco e l’acqua. Aggiungi il sale e posa sopra il peperoncino Scotch bonnet intero. Porta a ebollizione, copri e cuoci a fuoco lento per circa 30 minuti, finché le foglie e la zucca saranno tenere.
30 min - 03
Frullare e servire
Togli il peperoncino intero. Frulla il composto fino a ottenere la consistenza desiderata. Se necessario, aggiungi un po’ d’acqua per renderlo più fluido; servi la zuppa calda.
Ingredienti
Fonti e revisione
Contenuto ricercato, verificato e convalidato automaticamente. Fonti consultate:
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