Global
Caribbean Callaloo with Coconut
A nutrient-rich dish of leafy greens, peppers, and onions cooked in creamy coconut milk.
~45 mintotal~127 kcalper serving~2g protein~7g carbs~10g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 4 cups callaloo leaves (amaranth or taro leaves)
- 1 onion
- 1 tomato
- 1 bell pepper or scotch bonnet (optional heat)
- 1 garlic clove
- 1 cup coconut milk
- Salt & pepper
- Optional: thyme, spring onion, pumpkin, okra
Cooking Steps
Prep vegetables
Chop leaves, onion, tomato, pepper, garlic.
Sauté
Cook onion, garlic, pepper until soft.
Add greens
Add callaloo leaves and toss to wilt.
Simmer
Pour in coconut milk and season. Add thyme or pumpkin if desired.
Serve
Cook until greens are tender and sauce is creamy.
Optional Enhancements
- Greens: spinach, kale, chard, or collard greens
- Richer broth: add more coconut milk
- Traditional touch: add pumpkin or crab
Plant & Growing Tips
Callaloo (Amaranth)
- Thrives in heat and poor soil.
- Germinates quickly; direct sow after frost.
- Water moderately.
Peppers
- Need long warm season.
- Mulch to retain heat.
Tomatoes
- Full sun; deep watering.
- Grows well with basil and onions.
Onion & Garlic
- Plant early; loose soil ideal.
Pumpkin
- Optional but traditional.
- Requires full sun and space.
Natural Pest Control
- Amaranth is naturally pest-resistant.
- Basil repels flies and mosquitoes.
- Neem spray handles common issues on peppers and tomatoes.
Harvest
Callaloo
- Harvest young leaves for tenderness.
- Mature stems can be fibrous.
Peppers
- Harvest green or fully ripe depending on desired flavor.
Tomatoes
- Pick fully red and aromatic.
Storing & Freezing
Refrigerate 3–4 days. Freezes well up to 2 months (greens soften slightly).
