Entree: Virgin Islands, British – Callaloo

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 1 lb (454 g) fresh callaloo leaves or dasheen/taro leaves (or substitute spinach), cleaned and chopped
- 8 oz (225 g) salted cod (saltfish), soaked and desalted (see note)
- 4 oz (115 g) salt pork or salted ham, cut into small cubes (optional but traditional for depth)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, chopped (about 110 g)
- 3 cloves garlic, minced (about 9 g)
- 1 scallion (green onion), sliced (about 15 g)
- 1 scotch bonnet pepper, whole or split (leave whole for milder heat)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or stock
- 1 cup (150 g) okra, sliced
- 2 sprigs fresh thyme
- 1/2 tsp (2.5 g) freshly ground black pepper
- Salt to taste (be cautious if using salted proteins)
- 1 tbsp (15 ml) fresh lime or lemon juice (optional, to brighten)

Instructions

1. If using salted cod, soak it in several changes of cold water for 8–24 hours in the refrigerator to remove excess salt, changing water 2–3 times; then drain. Boil the soaked cod in fresh water for 8–10 minutes, drain, cool slightly and flake into bite-sized pieces, removing bones and skin.
2. If using salt pork, render it in a large heavy pot over medium heat until the fat is released and the cubes are browned, about 5–7 minutes. Remove some excess fat if too greasy, leaving about 1–2 tbsp (15–30 ml) for flavor.
3. Add oil to the pot (if needed), then sauté onion, garlic, and scallion in the fat or oil until softened and fragrant, about 3–4 minutes. Add thyme and the whole or split scotch bonnet pepper.
4. Stir in sliced okra and cook 2–3 minutes until it begins to soften. Add the flaked salted cod and any reserved salt pork, tossing to combine.
5. Pour in coconut milk and water or stock, bring to a gentle simmer. Add the chopped callaloo (or spinach/dasheen leaves) in batches, stirring to wilt each addition and incorporate into the pot.
6. Simmer uncovered for 10–12 minutes until callaloo is tender and flavors have melded; the okra will thicken the stew slightly. Season with freshly ground black pepper and salt only if needed.
7. Remove thyme sprigs and the scotch bonnet pepper (or leave in for extra heat). Stir in lime or lemon juice if using. Serve hot as the main dish.