Traditional Caribbean Callaloo
Immerse yourself in the vibrant flavors of the Caribbean with this Traditional Caribbean Callaloo recipe, a beloved classic that showcases rich, tropical ingredients. Packed with fresh callaloo leaves (or spinach), creamy coconut milk, aromatic thyme, and a fiery hint of scotch bonnet pepper, this dish is both comforting and bursting with bold island-inspired flavors. Perfectly simmered until tender, the sautéed onions, garlic, and tomatoes create a savory base that pairs beautifully with the velvety consistency of the coconut milk. Whether served as a side dish alongside rice or as a hearty main with crusty bread, this recipe is the ultimate taste of Caribbean cuisine. Quick to prepare and deeply satisfying, it’s a flavorful treasure that’s perfect for a weeknight meal or special occasion.
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Recipe Information
Ingredients
- 500 grams callaloo leaves (or spinach)
- 1 piece medium onion
- 3 pieces garlic cloves
- 1 piece medium tomato
- 1 piece scotch bonnet pepper
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 ml water
Instructions
Begin by thoroughly washing the callaloo leaves (or spinach) and remove any thick stems. Place the clean leaves in a colander to drain.
Finely chop the onion, garlic, and tomato. Cut the scotch bonnet pepper in half and remove seeds if you want less heat.
Heat up the vegetable oil in a large saucepan over medium heat.
Add the chopped onion and garlic into the saucepan and sauté for 2-3 minutes until the onions are soft and translucent.
Stir in the chopped tomato and scotch bonnet pepper. Cook for an additional 2 minutes, allowing the flavors to meld.
Add the washed callaloo leaves to the pan, stirring to combine with the sautéed vegetables.
Pour in the coconut milk and the water, stirring everything together. Add the thyme, salt, and black pepper.
Cover the saucepan and reduce the heat to low. Simmer the mixture for about 20 minutes, stirring occasionally, until the callaloo leaves are tender and the flavors are well integrated.
Taste and adjust seasoning if necessary. If the dish is too thick, you can add more water to reach your desired consistency.
Once cooked, remove from heat and allow it to stand for a few minutes before serving.
Serve warm as a side dish with rice, or as a main dish accompanied by bread or other entrees.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 38.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3416 mg | 73% | |
*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.
