Ingredients
– 300-400 grams leafy greens (amaranth, dasheen leaves, or water spinach) for base of the dish
– 100 grams okra for thickness and subtle flavor
– 200 grams pumpkin for sweetness and body
– 1 cup (240 ml) coconut milk for creaminess and richness
– 1 medium onion, chopped for flavor and sweetness
– 1 bell pepper, chopped for color and mild crunch
– 2 cloves garlic, minced for savory depth
– 2 scallions, chopped for a fresh, onion-like note
– 1 teaspoon thyme for herbaceous warmth
– 1 sweet pepper, chopped for sweetness
– 1 teaspoon pimento for spice and aroma
– 2 medium tomatoes, chopped for acidity and juiciness
– 1-2 Scotch bonnet peppers (adjust to taste) for heat and authenticity
– Salt to preference for seasoning
– vegetable oil for cooking (vegan option)
– vegetable broth as a coconut milk substitute (low-calorie option)
– 150-200 grams meats (salt fish, crab, chicken, pork, or pigtails) for added protein (optional)
Instructions
1-First Step: Wash and thoroughly drain fresh callaloo leaves, removing tough stems to prepare a clean greens base. This step helps reduce bitterness and ensures the dish remains fresh.
2-Second Step: Heat vegetable oil in a large pan over medium heat; sauté the chopped onions and minced garlic until translucent and fragrant, about 3-4 minutes. Adding scallions at this stage enhances the aroma.
3-Third Step: Add chopped Scotch bonnet pepper, stirring carefully to infuse heat without overpowering the dish adjust to taste. Include bell pepper, sweet pepper, and tomatoes for added depth.
4-Fourth Step: Incorporate the callaloo leaves into the pan, stirring until wilted and tender, around 5-7 minutes to achieve the perfect texture. Mix in okra, pumpkin, and other vegetables at this point.
5-Fifth Step: Pour in the coconut milk and sprinkle thyme; simmer gently for 10 minutes, allowing flavors to meld. For best results, simmer for 30 to 60 minutes total to reach a stew-like consistency, adjusting liquid as needed.
6-Sixth Step: Season with salt and pimento to taste; for dietary adaptations, substitute coconut milk with vegetable broth to reduce calories. Optional meats like 150-200 grams of crab can be added here for protein.
7-Final Step: Serve warm as a side or main dish, garnished with fresh herbs if desired. Callaloo pairs well with rice or dumplings, making it a versatile meal option. Explore more Caribbean recipes on our blog for additional ideas.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 For the most authentic flavor, use fresh dasheen leaves if available, but spinach or kale make excellent substitutes when Caribbean greens aren’t accessible
🥥 Adjust the coconut milk quantity to control creaminess – more for a richer dish, less for a lighter version with more pronounced vegetable flavors
🌶️ Keep the Scotch bonnet pepper whole to infuse flavor without excessive heat, or remove seeds and chop finely if you prefer spicier callaloo
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Caribbean
- Diet: Can be made vegetarian/vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg