JAMAICAN CALLALOO with BLACK EYE PEAS PIGTAIL RICE/ONE POT COOKUP

pigtail

🥗Healthier: smoked turkey

💰Cheaper: ham hock

Smoked turkey reduces fat while maintaining flavor.

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas provide protein with fewer calories.

Heat a medium-high flame on the stove.

Add 2 tablespoons of cooking oil to the heated pot and let it heat for about 3 minutes.

Add roughly chopped jamaican callaloo to the pot and stir, allowing it to steam for 5 minutes.

After 5 minutes, add chopped yellow squash, chopped spanish thyme, and cubed carrot to the pot, mixing well and letting it cook for another 3 minutes.

Add 5 cubes of coconut milk (equivalent to 1 cup) to the pot.

Pour in 1/2 cup of water and let the mixture steam until the coconut milk is fully melted.

Once the coconut milk has melted, add 1/2 teaspoon of minced garlic, 1/2 teaspoon of minced ginger, 2 teaspoons of green seasoning, 1 tablespoon of chicken base seasoning, and 1/4 teaspoon of hot sauce to the pot.

Add the can of black-eyed peas and the cooked pigtail to the pot, stirring to combine all ingredients.

Cover the pot and let it simmer for 10 minutes to infuse the flavors.

After 10 minutes, add 2 cups of washed basmati rice to the pot and stir to combine.

Have 2 cups of water on standby; add enough hot water to the pot to submerge the ingredients completely, approximately 1 cup.

Reduce the heat from medium-high to medium-low and cover the pot, setting a timer for 25 minutes.

Once the timer goes off, check the dish; it should be fully cooked and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: