Callaloo

Name: Callaloo
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: caribbean
Ingredients: 1 cup water; 1/4-pound salt pork; Meat from 2 cooked crabs, optiona; 2 tablespoons butter, divided; 4 chives, minced; 1 onion, minced; 3 garlic cloves, minced; 8 okra, cleaned and diced; 12 dasheen leaves, cleaned and stripped from their stalks*; 4 cups coconut milk; 1 1/2 cup grated or cubed pumpkin; Salt; Rice or cornbread, for serving

Recipe courtesy of Asa Wright Nature Centre

Watch how to make this recipe.

Callaloo

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Level: Intermediate
Yield: 4 to 6 servings

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Intermediate
Yield: 4 to 6 servings

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

1 cup water

1/4-pound salt pork

Meat from 2 cooked crabs, optiona

2 tablespoons butter, divided

4 chives, minced

1 onion, minced

3 garlic cloves, minced

8 okra, cleaned and diced

12 dasheen leaves, cleaned and stripped from their stalks*

4 cups coconut milk

1 1/2 cup grated or cubed pumpkin

Salt

Rice or cornbread, for serving

Directions

Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.
Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.
Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.