Trinidad callaloo is a thick green stew of dasheen leaves cooked down in coconut milk with okra, pumpkin and a whole pepper. Spinach stands in for the dasheen when you cannot get it, and the result is still one of the best things to eat with rice.
Callaloo
Dasheen or spinach leaves simmered with okra, pumpkin, coconut milk and a whole scotch bonnet, then blended smooth. Trinidad's Sunday green, in a weeknight pot.
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Callaloo
Dasheen or spinach leaves simmered with okra, pumpkin, coconut milk and a whole scotch bonnet, then blended smooth. Trinidad's Sunday green, in a weeknight pot.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Method
Simmer
Category
Sides
Cuisine
Trinidadian
Servings
Ingredients
Instructions
-
Soften the base: Warm the oil in a pot and cook the onion, garlic and spring onions for 5 minutes.
-
Add everything else: Add the leaves, okra, pumpkin, coconut milk, whole pepper, thyme and salt. Bring to a simmer, cover and cook for 25 minutes until the pumpkin is soft.
-
Blend: Lift out the pepper. Blend the pot with a stick blender until smooth and thick, then check the salt.
Notes
- Add a spoon of the pepper's flesh back in if you want heat as well as scent.
- Some cooks add crab or salt pork; this version stays vegan.
Nutrition, per serving
Calories 260 kcal
Protein 5 g
Fat 22 g
Saturated fat 18 g
Carbs 13 g
Fibre 5 g
Sugar 5 g
Sodium 640 mg
Recipe from makamboo.com
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