Entree: Trinidad and Tobago – Northern Culinary Region – Callaloo (Hearty Caribbean stew of tender leafy greens simmered with coconut milk, okra and seasoned meat or crab)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) fresh callaloo leaves or taro/amaranth leaves, washed and chopped
- 8 oz (225 g) salted pork, diced and rinsed (or substitute salted beef or smoked herring)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) canned coconut milk (about half a 13.5 oz can)
- 6 oz (170 g) okra, sliced into 1/2-inch (1 cm) rounds
- 2 medium tomatoes, chopped
- 1 scotch bonnet pepper, whole (optional for heat)
- 3 scallions, chopped
- 1 sprig fresh thyme or 1 tsp dried thyme
- 1 sprig chadon beni or 1 tbsp chopped cilantro (optional)
- 1/2 tsp black pepper
- Salt to taste (use sparingly if using salted meat)
- 1 cup (240 ml) water or light stock
- Lime wedges for serving

Instructions

1. Rinse the salted pork under cold water to remove excess salt, then place in a pot with 1 cup (240 ml) water and simmer 10 minutes; drain and set aside, reserving a little cooking liquid.
2. Heat the vegetable oil in a large heavy pot over medium heat and brown the diced salted pork until edges are crisp, about 4–5 minutes.
3. Add the chopped onion and sauté until translucent, 3–4 minutes, then stir in the garlic, scallions, thyme and chopped tomatoes; cook until tomatoes soften, 3 minutes.
4. Add the sliced okra and the whole scotch bonnet (if using) and sauté 2 minutes to release flavor.
5. Pour in the coconut milk and 1/2 cup (120 ml) of water or reserved cooking liquid; bring to a gentle simmer.
6. Add the chopped callaloo leaves a handful at a time, stirring to wilt them into the pot; when all are incorporated, cover and simmer gently for 10–15 minutes until leaves are tender.
7. Using a wooden spoon, lightly mash some of the leaves and okra against the pot sides to thicken the stew, then stir in chadon beni or cilantro if using; adjust consistency with up to 1/2 cup (120 ml) more water if too thick.
8. Season with black pepper and additional salt only if needed; remove and discard the scotch bonnet before serving. Serve hot with rice, ground provisions or fried bake and lime wedges.