COPPER🇹🇹 Trinidad and Tobago
Callaloo recipe
A vibrant and nutritious Caribbean delight!
Ingredients
- 300 g callaloo leaves
- 1 onion
- 3 garlic
- 1 scotch bonnet pepper
- 400 ml coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
How to make Callaloo
- Wash and chop 300 g of callaloo leaves, 1 onion, and 2 cloves of garlic into small pieces.
- In a pot, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion and garlic for 3-4 minutes until translucent.
- Add the chopped callaloo leaves to the pot. Also, add 1 scotch bonnet pepper, stirring for 2 minutes.
- Pour in 400 ml of coconut milk, and then season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of thyme.
- Stir the mixture well, and then bring to a gentle simmer. Let it cook for 15 minutes until the leaves are tender.
- Once cooked, remove from heat and let rest for 5 minutes before serving.
- Serve hot as a side dish or main course with rice.
What is Callaloo?
Callaloo is a traditional dish from Trinidad and Tobago, simmered in one pot, and takes about 30 minutes from start to finish. It is built around coconut milk and callaloo leaves. The recipe below uses 8 ingredients and is written out step by step.
How long does Callaloo take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 68 dishes built on coconut milk. The method runs to 7 steps, the longest being 15 minutes.
Any tips for making Callaloo?
Don't skip the scotch bonnet; it adds authentic flavor.
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