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Spicy Caribbean Callaloo



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, heat the vegetable oil over medium heat.
  2. 2.Add the onion, garlic, and Scotch bonnet pepper to the pot. Sauté until the onion is translucent and fragrant.
  3. 3.Add the chopped callaloo leaves and thyme to the pot. Stir well to combine.
  4. 4.Pour in the coconut milk and season with salt and black pepper. Stir again.
  5. 5.Cover the pot and let the callaloo simmer for about 20 minutes, or until the leaves are tender.
  6. 6.Serve the callaloo over a bed of cooked rice. Enjoy!

lightbulb_outline Tips

  • chevron_rightIf you can't find callaloo leaves, you can substitute with spinach or kale.
  • chevron_rightFor an extra kick of heat, add more Scotch bonnet pepper.
  • chevron_rightServe with a squeeze of fresh lime juice for added tanginess.