Callaloo

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can provide a similar creamy texture.

okra

🥗Healthier: green beans

💰Cheaper: peas

Green beans provide a similar texture while being more accessible.

Introduce the dish and mention the importance of callaloo for Sunday lunch.

Peel the outer layer of the callaloo stalks.

Chop the callaloo leaves and stalks coarsely.

Heat soybean oil in a large pot over medium heat until shimmering.

Add chopped onion and some minced garlic (reserving some garlic for later) and sauté until the onions are translucent.

Add pimento and sauté for a little while, seasoning with salt.

Add 8 large okras to the pot for extra slime and flavor.

Continue to sauté until the ingredients are fragrant and well mixed.

Add the chopped callaloo leaves and stalks to the pot, stirring until they wilt down.

Add minced ginger and pumpkin to the pot, mixing everything together.

Pour in coconut milk until it covers the ingredients, adjusting the amount based on preference.

Add thyme, either whole or stripped from the stalks, and mix well.

Cover the pot and let it simmer for about 30 minutes, checking occasionally.

Add the reserved garlic and hot pepper before finishing the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary