Ingredients
2 cups callaloo leaves or equivalent Forms the nutrient-packed leafy base essential for authentic flavor
1 cup chopped okra Adds texture and helps thicken the stew
1 cup diced pumpkin Contributes sweetness and vibrant color to the dish
1 medium onion (about 150 grams) Provides depth and a savory base when sautéed
1 bell pepper (about 120 grams) Enhances aroma and adds a fresh, crisp element
2 cloves garlic Boosts the overall flavor with its pungent, aromatic qualities
1 medium carrot (about 100 grams) Offers a slight crunch and additional vitamins
2 medium tomatoes (about 200 grams) Brings acidity and juiciness to balance the stew
1 Scotch bonnet pepper Adds heat and spice, adjustable based on preference
2 scallions Imparts a mild onion flavor and freshness
1 teaspoon thyme Infuses the dish with earthy, herbal notes
½ teaspoon sweet pepper Provides a subtle sweetness and flavor enhancement
½ teaspoon pimento Delivers warm, aromatic spices to the mix
About 200 ml coconut milk Creates creaminess and a rich, subtle sweetness
150–200 grams salt fish or other meats such as crab or pigtails Adds protein and depth, optional for dietary variations
Instructions
1-Heat 1 tablespoon of vegetable oil in a large pan over medium heat, then sauté the chopped onion (about 150 grams) and 2 cloves of minced garlic until translucent, which takes around 3-4 minutes to build a flavorful foundation.
2-Add the chopped callaloo leaves, 1 cup of chopped okra, 1 cup of diced pumpkin, 1 medium carrot (about 100 grams), and other vegetables like 1 bell pepper (about 120 grams) and 2 medium tomatoes (about 200 grams); stir well and cook until the leaves begin to wilt, about 5 minutes.
3-Pour in about 200 ml of coconut milk along with seasonings such as 1 teaspoon of thyme, ½ teaspoon of sweet pepper, ½ teaspoon of pimento, 2 scallions, and 1 Scotch bonnet pepper; reduce the heat to low and simmer for 30 to 60 minutes, stirring occasionally for a stew-like consistency.
4-If using protein, add 150-200 grams of salt fish or crab at this stage to incorporate it fully, allowing flavors to meld.
5-Once cooked, remove from heat and season to taste; serve hot as a side or with rice, noting its rich nutritional profile from vitamins and antioxidants.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Use fresh callaloo leaves when available for the most authentic flavor – if not, spinach or kale can work as substitutes
🌶️ Keep the Scotch bonnet pepper whole during cooking to infuse flavor without excessive heat – break it open only if you prefer spicier callaloo
⏰ Don’t overcook the callaloo leaves as they can become bitter – aim for tender but still vibrant green color
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Caribbean
- Diet: Vegan (without salt fish/meat)
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 6
- Sodium: 250
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0