CALLALOO
Our callaloo recipe has all the fresh flavours of meaty dasheen bush and aromatic seasonings without the addition of salted butter. To make up for the unmistakable, fatty deliciousness of butter we double the amount of coconut milk normally used— the results are magical. Trust us when we say that you’ll be none the wiser.
Dump your vegetables in a pot, simmer, blend and then, enjoy a hot cup of comforting callaloo. Serve over brown rice with baked chicken or, on its own. Freeze your callaloo up to two months if you wish.
INGREDIENTS
12 cups chopped dasheen leaves (about 24 leaves)
6 large ochroes, chopped
1⁄2 cup diced pumpkin
1 medium yellow onion, chopped
3 garlic cloves, peeled
1⁄2 cup chopped chives
3 sprigs thyme
1 hot pepper
4 cups coconut milk
2 cups water
Salt
DIRECTIONS
1 In a large pot, add all ingredients except salt.
2 Simmer over medium high heat for 45 minutes or, until all vegetables are soft and can be easily broken up with a spoon. Carefully, remove hot pepper and stems of thyme.
3 Using an immersion blender or swizzle stick, blend callaloo until vegetables break down but are not completely smooth.
4 Add salt to taste and then, bring callaloo to a simmer.
5 Serve as a side dish with Sunday lunch or as a soup.
