Servings
Font
Back
Callaloo
0 from 0 votes

Callaloo

Callaloo is a Caribbean dish originating from West Africa made from taro leaves and a root vegetable.

Prep Time
30 mins
Cook Time
1 hr 15 mins
Resting Time
10 mins
Total Time
1 hr 45 mins
Servings: 8 people
Calories: 276 kcal
Course: Main Course

Ingredients

  • 2 lb taro leaves , dachine
  • 14 oz. coconut milk
  • 1 onion chopped, large
  • 1 tablespoon celery chopped
  • 1 cilantro finely chopped, large bunch
  • 6 okra sliced
  • 1 tablespoon thyme chopped
  • 2 scallions , chopped
  • 4 cloves garlic , minced
  • 2 Scotch bonnet peppers , whole
  • 4 tablespoons vegetable oil
  • 1 tablespoon black pepper
  • 1 teaspoon turmeric powder (optional)
  • 1 plantain (or 5 oz / 150g butternut squash, peeled and diced)
  • 8 oz. yam (or sweet potato, diced)
  • salt
Equipment
  • Hand blender

Instructions

    Cup of Yum
  1. Wash and peel the outer skin of the taro leaves.
  2. Chop them and boil them for 10 minutes in ¾ cup (200 ml) of salted water.
  3. Drain well and set aside.
  4. Heat the oil in a cast iron skillet over medium heat.
  5. Add the onion, celery, okra, cilantro and garlic and sauté for 3 minutes.
  6. Pour the coconut milk and the rest of the water into the pan.
  7. Add the taro leaves.
  8. Cover and cook for 15 minutes.
  9. Using a hand blender, mix well all the contents of the pot.
  10. Add thyme and chili.
  11. Add plantain or squash.
  12. Add pepper, turmeric and salt.
  13. Return the Scotch Bonnet pepper to the pot, cover and simmer over low to medium heat for 40 minutes, stirring frequently. The callaloo should be thick and slimy.
  14. 10 minutes before the end of cooking, add the chives.
  15. Serve with white rice and bread.