CALLALOO RECIPE | island yogi eats

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.

Remove the leafy part from the stem of the dashing bush and peel the stem.

Roughly chop the dashing bush leaves and stems.

Chop the tops and ends off the okras and chop them up.

Chop the pumpkin into pieces.

Chop the carrot into smaller pieces for quicker cooking.

Cut the onion in half, peel the first layer, and dice it.

Smash the garlic to release the oils, peel it, and chop it up.

In a Cuisinart three-in-one cooker, heat 2 tablespoons of avocado oil in a hot pan.

Add the diced onion and sweat until transparent.

Add the chopped carrot, pumpkin, and okra to the pan.

Season with salt, black pepper, and thyme, and stir to combine.

Add 1 cup of coconut milk mixed with 1 cup of water to the pan.

Add the chopped leaves bit by bit, allowing them to wilt down as you go.

Let the mixture simmer for around 30 minutes, stirring occasionally to incorporate flavors.

Blend the callaloo using a hand blender or a regular blender, adding more water if a runnier consistency is desired.

Serve the callaloo as a side dish or freeze leftovers in Ziploc bags for future meals.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary