Callaloo
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The Tale of Callaloo
Callaloo, a leafy green stew usually made with dasheen (taro) leaves, traces its name and technique to West African cooking carried to the Caribbean by enslaved Africans. Similar dishes appear throughout the region, from Jamaica to Trinidad, making callaloo a foundational dish of Afro-Caribbean cuisine.
Ingredients
Scale:· 6 servings
- 1 kg dasheen (taro) leaves or spinach, chopped
- 200g pumpkin, cubed
- 200g okra, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup coconut milk
- 200g salted meat or crab (optional)
- 1 scotch bonnet pepper (whole, uncut), salt and black pepper to taste
Instructions
- 1Combine the chopped dasheen leaves, pumpkin, okra, onion and garlic in a large pot.
- 2Add just enough water to cover, along with the salted meat or crab if using.
- 3Add the whole scotch bonnet pepper without cutting it, to add flavor without excess heat.
- 4Bring to a boil, then reduce heat and simmer until the vegetables are very soft, about 25 minutes.
- 5Remove the scotch bonnet pepper, then blend the mixture with an immersion blender until smooth, or mash well with a spoon.
- 6Stir in the coconut milk and simmer for another 5-10 minutes.
- 7Season with salt and pepper, and serve hot as a side or light main.
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