Caribbean Callaloo

A traditional Kwanzaa soup or stew, depending on where it originates, this dish is a staple during the holiday in Africa.

Cooking Tip

You can use an immersion blender to puree the finished product for a traditional creamy texture often attributed to Trinidad.

Yield 6 Servings

Serving size2.00 Cups

Perfect forOne-pot, Quick & easy

Dietary preferencesDairy Free, Vegetarian

Ingredients

1 bunch of callaloo leaves, can substitute with baby spinach
1/2 lb okra, chopped in 1″ pieces
1 cup fresh pumpkin, peeled and small diced
1 tbsp olive oil
1/2 onion, small diced
4 cloves of garlic, minced
1 red bell pepper, medium diced
1 Scotch bonnet pepper, deseeded and fine diced
1 tbsp smoked paprika
3 sprigs fresh thyme
1 cup vegetable stock
1 cup coconut milk
3 cups water
salt and pepper to taste

Directions

In a large sauce pan or Dutch oven, add oil and place over medium heat before adding onion and red bell pepper. Sweat until they are a bit softer, then add in garlic and sauté for another minute.
Mix in okra and pumpkin, sauté for 3-4 minutes before adding paprika and allowing it to bloom a bit.
Add the callaloo leaves or spinach, thyme sprigs, coconut milk, stock, and water before bringing the heat up to a slight boil and then reducing it to a simmer. Allow it to simmer for 20-30 minutes.
Reduce heat and add salt and pepper to taste. Garnish with as much or as little of the Scotch bonnet pepper.

Nutrition facts (per serving)

145Calories

11.0 Total Fat (g)

8.0Saturated Fat (g)

605.0Sodium (mg)

11.0Carbs (g)

4.0 Dietary Fiber (g)

4.0Protein (g)

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Caribbean Callaloo

Ingredients

Directions

Nutrition facts (per serving)

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