Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Callaloo with Salt Meat (Leafy green stew made with callaloo greens and cured salted meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) salted beef or salt pork, rinsed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 0.3 oz (8 g)
- 2 scallions (green onions), sliced, approx. 2 oz (60 g)
- 1 Scotch bonnet pepper, seeded and minced, approx. 0.4 oz (10 g) (optional)
- 1 tsp (5 ml) dried thyme
- 1 cup (240 ml) canned coconut milk
- 1 lb (454 g) callaloo, amaranth, or young taro leaves, washed and chopped
- 1 cup (150 g) okra, sliced (optional)
- 1 medium tomato, chopped, approx. 5 oz (140 g)
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Salt to taste
- 2 tbsp (30 ml) water or broth (as needed)

Instructions

1. Rinse the salted meat under cold water to remove excess salt, then soak in cold water for 1 hour if very salty, changing water once; drain and pat dry.
2. In a heavy pot over medium heat, warm the vegetable or coconut oil. Add the salted meat and brown on all sides about 6–8 minutes to render some fat and develop color. Remove and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic, scallions, and Scotch bonnet (if using) and cook 1–2 minutes until fragrant.
4. Return the browned salted meat to the pot. Add the thyme, chopped tomato, and 1 cup (240 ml) coconut milk. Add 1/2 cup (120 ml) water or broth if needed to cover partially. Bring to a simmer, reduce heat to low, cover, and simmer 25–35 minutes until meat is tender.
5. Add the chopped callaloo leaves and sliced okra to the pot. Stir to combine, then cover and cook 8–12 minutes until the greens are tender and bright green. If mixture is too thick, add up to 2 tbsp (30 ml) water or broth to loosen.
6. Stir in the lime juice and black pepper. Taste and adjust seasoning carefully with salt only if needed, keeping in mind the cured meat’s saltiness.
7. Simmer uncovered 2–3 minutes to meld flavors. Serve hot with boiled provisions, rice, or bread.