Callaloo Recipe

Callaloo is a cherished Caribbean recipe, originating from West Africa and adapted throughout the islands, especially popular in Trinidad and Tobago. This stew-like dish is made primarily from leafy greens (traditionally amaranth leaves or taro leaves) and is rich in nutrients, flavor, and history. It is often served as a hearty side or a light main course.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Serving: 4

Ingredients:

• 1 bunch of callaloo leaves (or substitute with spinach if unavailable)
• 1 can (14 oz) of coconut milk
• 2 cups chicken or vegetable broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, deseeded and finely chopped (optional)
• 200g salted pork or smoked turkey (optional)
• 1 medium okra, sliced
• 1 teaspoon thyme
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Method:

1. Prepare Ingredients:
   • Wash the callaloo leaves thoroughly, chop roughly, and set aside. If using salted pork or smoked turkey, cut into small pieces.
2. Sauté Aromatics:
   • In a large pot, heat the vegetable oil over medium heat. Add onion and garlic, sautéing until they are soft and translucent. Add the Scotch bonnet pepper and thyme, cooking for an additional minute.
3. Cook the Greens:
   • Add the prepared callaloo or spinach to the pot, followed by the sliced okra. Stir in the coconut milk and broth. Bring to a simmer.
4. Simmer:
   • Reduce heat and let the mixture simmer gently for about 25 minutes, or until everything is tender and the flavors are well combined. If using meat, ensure it is thoroughly cooked.
5. Blend (Optional):
   • For a traditional texture, some prefer to blend part of the stew to make it slightly creamy, but this step is optional.
6. Season and Serve:
   • Season with salt and pepper to taste. Serve hot as a side dish with rice or as a main with provisions like yam or sweet potato.

Notes:

• Adjust the heat by adding or removing the Scotch bonnet pepper according to your spice preference.
• Callaloo can also be made entirely vegetarian by omitting the meat and using vegetable broth.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 200 kcal
• Protein: 10g
• Carbohydrates: 15g
• Fat: 12g

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