Callaloo Stew

Callaloo Stew
Callaloo Stew
Serves/Makes: 6
  • 225g (½lb) dasheen leaves or 450g (1lb) fresh dasheen or spinach
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh chili pepper, seeded and finely chopped
  • 100 to 125g (4oz) okra, trimmed and sliced
  • 1 sprig fresh thyme
  • 750ml (1¼pt) chicken stock
  • 300ml (½pt) coconut milk
  • 40g (1½oz) butter or margarine
  • dash hot pepper sauce
  • salt
  • black pepper
  • Wash the dasheen or spinach, drain and shred.
  • Melt the butter or margarine in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes, stirring occasionally, until soft and golden.   
  • Add the chili pepper, okra and thyme, and cook for 5 minutes longer, stirring constantly.   
  • Stir in the dasheen or spinach, and cook for 3 minutes, turning them in the pan to ensure they are evenly cooked.   
  • Pour the stock and coconut milk over the leaves.   Season with salt and pepper.   Continue to cook until the mixture has heated through.   
  • Stir in the pepper sauce, taste, and adjust the seasoning if necessary.   

Serve on its own in warmed soup bowls.


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