How to Cook Callaloo

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: green chili

Jalapeño offers heat with more availability.

callaloo leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and nutritious.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

Fill a large bowl with water and add 1 teaspoon of salt.

Soak the callaloo leaves in salted water for 5 minutes to clean them.

Remove the harder stems from the callaloo leaves and peel off the purple skin.

Rinse the callaloo leaves with clean water to remove sand.

Chop the callaloo leaves into manageable pieces and set aside.

Chop the carrots, scallions, green and red bell peppers, onion, scotch bonnet pepper, tomato, and garlic.

Place a medium-sized pot on the stove and add 2 tablespoons of coconut oil.

Heat the oil and add the chopped onion, sautéing for 2 minutes until fragrant.

Add the chopped carrots and 3 minced garlic cloves, cooking for 1 minute until fragrant.

Add the chopped tomato, scotch bonnet pepper, and 2 sprigs of thyme, cooking until the carrots and tomatoes are soft, about 2 minutes.

Add the bell peppers and stir, cooking for another 2 minutes.

Season with 1 vegetable stock cube, 1 tablespoon of all-purpose seasoning, and 1/2 teaspoon of salt.

Add the chopped scallions and callaloo leaves, stirring to combine.

Sprinkle in 3 tablespoons of water to prevent burning and cover the pot with a lid.

Simmer on medium-low heat for about 5 minutes, stirring occasionally.

Remove the thyme sprigs and stir everything together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary