Callaloo
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Resting Time
10 mins
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
276 kcal
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Course
Main Course
Callaloo
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Callaloo is a Caribbean dish originating from West Africa made from taro leaves and a root vegetable.
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Ingredients
- 2 lb taro leaves , dachine
- 14 oz. coconut milk
- 1 large onion , chopped
- 1 tablespoon chopped celery
- 1 large bunch cilantro , finely chopped
- 6 okras , sliced
- 1 tablespoon chopped thyme
- 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
- Wash and peel the outer skin of the taro leaves.
- Chop them and boil them for 10 minutes in ¾ cup (200 ml) of salted water.
- Drain well and set aside.
- Heat the oil in a cast iron skillet over medium heat.
- Add the onion, celery, okra, cilantro and garlic and sauté for 3 minutes.
- Pour the coconut milk and the rest of the water into the pan.
- Add the taro leaves.
- Cover and cook for 15 minutes.
- Using a hand blender, mix well all the contents of the pot.
- Add thyme and chili.
- Add plantain or squash.
- Add pepper, turmeric and salt.
- 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.
- 10 minutes before the end of cooking, add the chives.
- Serve with white rice and bread.
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