Kalaloo Virgin Islands Style
Immerse yourself in the rich culinary traditions of the Caribbean with Kalaloo, Virgin Islands style—a hearty, flavorful stew brimming with fresh, local ingredients and vibrant island spices. This soul-warming dish features tender callaloo leaves or spinach, creamy coconut milk, and a medley of sweet potatoes, okra, and savory seafood, including shredded salted codfish and succulent crab or lobster meat. A touch of fresh thyme and the optional kick of a scotch bonnet pepper bring layers of bold, aromatic flavor to every spoonful. Simmered to perfection, this comforting recipe is traditionally served with fungee (Caribbean cornmeal dumplings) or steamed rice, making it a perfect dish for savoring authentic island flavors. Whether you're seeking a taste of the tropics or a new spin on seafood stews, this Kalaloo recipe delivers a delightful blend of tradition, nutrition, and bold flavor in every bite!
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Recipe Information
Ingredients
- 8 cups fresh callaloo leaves or spinach (chopped)
- 2 cups okra (sliced into rounds)
- 1 tablespoon fresh thyme
- 1 large sweet potato (peeled and diced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 small scotch bonnet pepper (left whole for flavor, optional)
- 1 cup cooked crab or lobster meat
- 1 cup salted codfish (deboned and shredded)
- 2 cups fresh coconut milk
- 4 cups vegetable or chicken stock
- 2 tablespoons vegetable oil
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper (freshly ground)
Instructions
Prepare the salted codfish by soaking it in water for 1-2 hours to remove excess salt. Drain, shred the fish into small pieces, and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-5 minutes.
Add the thyme, chopped callaloo leaves (or spinach), and sliced okra to the pot. Stir to combine and cook for 5 minutes until the greens are wilted.
Stir in the diced sweet potato, coconut milk, and vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the shredded codfish, cooked crab or lobster meat, and the whole scotch bonnet pepper. If you prefer less heat, do not pierce the pepper.
Cover the pot and simmer for 35-40 minutes, stirring occasionally, until the sweet potato is tender and the flavors are well combined.
Season with salt and freshly ground black pepper to taste. If needed, adjust the consistency by adding more stock or simmering uncovered to thicken.
Remove the scotch bonnet pepper before serving to avoid adding too much heat.
Ladle the kalaloo into bowls and serve hot, traditionally with a side of fungee (cornmeal dumplings) or steamed rice.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
