Recipes

Callaloo Stew

Added: 16th Sep 2024 / Updated: 26th Sep 2024

Ingredients

  • 225g (½lb) dasheen leaves or 450g (1lb) fresh dasheen or spinach
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh chili pepper, seeded and finely chopped
  • 100 to 125g (4oz) okra, trimmed and sliced
  • 1 sprig fresh thyme
  • 750ml (1¼pt) chicken stock
  • 300ml (½pt) coconut milk
  • 40g (1½oz) butter or margarine
  • dash hot pepper sauce
  • salt
  • black pepper

Method

  • Wash the dasheen or spinach, drain and shred.
  • Melt the butter or margarine in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes, stirring occasionally, until soft and golden.
  • Add the chili pepper, okra and thyme, and cook for 5 minutes longer, stirring constantly.
  • Stir in the dasheen or spinach, and cook for 3 minutes, turning them in the pan to ensure they are evenly cooked.
  • Pour the stock and coconut milk over the leaves. Season with salt and pepper. Continue to cook until the mixture has heated through.
  • Stir in the pepper sauce, taste, and adjust the seasoning if necessary.

Serve on its own in warmed soup bowls.