Recipes
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Caribbean Callaloo with Coconut

A nutrient-rich dish of leafy greens, peppers, and onions cooked in creamy coconut milk.

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

Method

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Swaps & variations

  • Greens: spinach, kale, chard, or collard greens
  • Richer broth: add more coconut milk
  • Traditional touch: add pumpkin or crab

Storing & freezing

Refrigerate 3–4 days. Freezes well up to 2 months (greens soften slightly).

Grow it yourself

  • Thrives in heat and poor soil.,Germinates quickly; direct sow after frost.,Water moderately. Callaloo (Amaranth)
  • Need long warm season.,Mulch to retain heat. Peppers
  • Full sun; deep watering.,Grows well with basil and onions. Tomatoes
  • Plant early; loose soil ideal. Onion & Garlic
  • Optional but traditional.,Requires full sun and space. Pumpkin
  • Amaranth is naturally pest-resistant.
  • Basil repels flies and mosquitoes.
  • Neem spray handles common issues on peppers and tomatoes.
  • Harvest young leaves for tenderness.,Mature stems can be fibrous. Callaloo
  • Harvest green or fully ripe depending on desired flavor. Peppers
  • Pick fully red and aromatic. Tomatoes

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