Callaloo

🛒 Ingredients

• Dasheen leaves (Taro leaves) or Spinach 200 g · 46 kcal
• Okra 100 g · 33 kcal
• Coconut milk 50 g · 85 kcal
• Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Scotch Bonnet pepper 5 g · 2 kcal
• Green onions (scallions) 10 g · 3 kcal
• Fresh thyme 2 g · 2 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Wash and roughly chop the dasheen leaves (or spinach), okra, onion, garlic, green onions, and fresh thyme. Leave the Scotch Bonnet pepper whole if you prefer less heat, or finely chop if you like it spicy.
2. In a large pot, combine the chopped greens, okra, onion, garlic, green onions, thyme, Scotch Bonnet pepper, coconut milk, and water. Stir well to combine all ingredients.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the greens and okra are very tender. Stir occasionally to prevent sticking.
4. Once cooked, remove the Scotch Bonnet pepper (if left whole) and blend a portion of the callaloo with an immersion blender or transfer to a regular blender to achieve a thick, smooth consistency. You can blend all of it or leave some chunky.
5. Return the blended callaloo to the pot (if transferred) and heat gently. Season with salt and black pepper to taste. Serve hot as a side dish or a thick soup.