Trinidadian Callaloo
Serves: 8
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens 2023 Country of Study Recipe Collection
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large bunch coriander, roots and stems finely chopped, leaves torn
- 1 large red or green chilli, deseeded and chopped
- 4 cloves garlic, minced
- 1 cup butternut pumpkin, peeled and diced
- 1 small sweet potato, diced
- 400ml coconut milk, reduced fat
- 200g spinach leaves, roughly chopped
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
- 3 cups brown basmati rice, cooked
Method:
- HEAT olive oil in a large pot over medium heat.
- SAUTé onion, coriander roots and stems, chilli and garlic for 3 minutes.
- ADD pumpkin, sweet potato, coconut milk and 400ml water to the pot.
- SIMMER for 15 minutes until vegetables soften.
- ADD spinach and coriander leaves, thyme and pepper. Wilt for 5 minutes.
- COOL mixture for one hour. Take off heat or separate into smaller bowls to cool.
- BLEND contents of pot with a stick mixer. The callaloo should be thick and slimy.
- SERVE with cooked brown basmati rice or wholemeal bread. Season to taste.
What's Great About It:
Boost your intake of greens with this creamy spinach stew; one of Trinidad and Tobago’s national dishes! With six different vegetables, this dish is a great source of fibre, vitamins and minerals. Shredded chicken, bass fish fillets or crab can be easily added to make this dish heartier, and to compliment the fresh notes of coriander and chilli.
