Callaloo Stew

🛒 Ingredients

• Taro (Dasheen) Leaves 125 g · 53 kcal
• Okra 50 g · 17 kcal
• Coconut Milk 100 g · 230 kcal
• Onion 38 g · 15 kcal
• Garlic 5 g · 8 kcal
• Scotch Bonnet Pepper 2 g · 1 kcal
• Fresh Thyme 1 g · 1 kcal
• Green Onions (Scallions) 5 g · 2 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Thoroughly wash and roughly chop the taro/dasheen leaves and okra; ensure taro leaves are stripped of tough stems and ribs to prevent itchiness.
2. In a large pot, sauté chopped onion, minced garlic, and sliced Scotch Bonnet pepper (if using) until fragrant.
3. Add the chopped callaloo leaves, okra, fresh thyme, and green onions to the pot; stir to combine.
4. Pour in the coconut milk and water, bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for 30-40 minutes until the greens are very tender and the stew has thickened.
5. For a smoother consistency, use an immersion blender or a swizzle stick to partially mash some of the greens, being careful not to over-blend.
6. Season with salt and black pepper to taste, and serve hot, traditionally with rice, cou-cou, or provisions.