COPPER🇻🇨 Saint Vincent and the Grenadines
Callaloo recipe
A vibrant and nutritious dish bursting with flavor!
Ingredients
- 300 g callaloo leaves
- 1 onion
- 2 garlic
- 2 tomatoes
- 400 ml coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
How to make Callaloo
- Prepare all ingredients by chopping 1 onion, mincing 2 garlic cloves, and dicing 1 tomato.
- Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
- Sauté the chopped onion for 5 minutes, stirring frequently until soft and translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced tomato and cook for 3-4 minutes until it breaks down.
- Add 4 cups of callaloo leaves to the pot and sauté until wilted, about 2-3 minutes.
- Pour in 1 cup of coconut milk, followed by 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Simmer the mixture for 10 minutes, stirring occasionally until flavors meld.
- Remove from heat, let cool slightly, and serve warm as a side or main dish.
What is Callaloo?
Callaloo is a traditional dish from Saint Vincent and the Grenadines, 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 9 steps, the longest being 10 minutes.
Any tips for making Callaloo?
Use fresh callaloo leaves for the best flavor.
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