2 cups raw callaloo (spinach), cut up
1 oz margarine
1 cup flour
Salt to taste
1 tbsp baking powder
Vegetable oil for deep frying
METHOD / DIRECTIONS:
Heat margarine and sauté onion and tomato. Add callaloo and steam for 5-10 minutes. Cool and set aside. Sift flour, measure, and sift again with baking powder and salt. Beat egg and add to cooled callaloo. Combine egg and callaloo with flour mixture. Heat frying pan and add oil to a depth of half of an inch. Drop with tablespoon in hot oil and fry. Serve hot.
Recipe compliments of "A Taste of Guyana"