Entree: Antigua and Barbuda – Central Culinary Region – Callaloo (Thick Caribbean stew of leafy greens cooked with okra, coconut milk, and seasoned meat or seafood)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) fresh callaloo leaves or substitute taro/spinach leaves, chopped
- 8 oz (225 g) salted pork, diced and rinsed
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g
- 4 scallions (green onions), chopped, about 2 oz (60 g)
- 8 oz (225 g) okra, sliced
- 1 medium tomato, chopped, about 5 oz (150 g)
- 1 cup (240 ml) canned coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 1 whole scotch bonnet pepper, optional, about 8 g
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) butter or coconut oil
- 2 tbsp (30 ml) chopped fresh chives or parsley for garnish

Instructions

1. Rinse and pat dry the diced salted pork. In a large pot over medium heat, add the pork and cook until some fat renders and the pieces begin to brown, about 6–8 minutes. Remove excess fat if desired, leaving about 1 tbsp (15 ml) in the pot.
2. Add the vegetable oil and butter to the pot if needed. Sauté the chopped onion, scallions, and garlic until softened and fragrant, about 4–5 minutes.
3. Stir in the sliced okra and chopped tomato and cook 3–4 minutes until slightly softened.
4. Add the chopped callaloo leaves, coconut milk, and stock. If using, add the whole scotch bonnet pepper (leave whole for flavor without too much heat, pierce if more heat is desired). Add thyme, salt, and pepper.
5. Bring to a gentle simmer, cover, and cook 15–20 minutes, stirring occasionally, until the leaves are tender and the stew has thickened. Smash some of the okra against the pot sides to help thicken if desired.
6. Remove the scotch bonnet pepper if left whole. Stir in the lime juice and adjust seasoning to taste.
7. Garnish with chopped chives or parsley and serve hot with steamed rice, dumplings, or ground provisions.