Follow these steps for perfect results
dasheen leaves
torn
okra
cut into 1 inch pieces
chives
chopped coarsely
onion
sliced
thyme
celery
chopped roughly
garlic clove
crushed
hot pepper
whole
pimentos
chopped
coconut milk
freshly squeezed
salted pork tail
boiled, cut into 1 inch pieces
sugar
salt
Separate dasheen leaves from stems. Wash leaves thoroughly and strip the stems.
Tear leaves into smaller pieces. Chop stems into about 2 inches length.
If using salted pork tail, boil it for 30 minutes to remove excess salt. Cut into 1-inch pieces.
Add all ingredients, including dasheen leaves, okra, chives, onion, thyme, celery, garlic, hot pepper, pimentos, coconut milk, pork tail (if using), sugar, and salt, into a medium pot.
Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes, or until okra seeds turn pink.
Taste and season with salt & pepper if necessary.
If the callaloo is too thick, add a little warm water to reach a soup consistency.
Remove from heat and let cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas, and macaroni pie.
Expert advice for the best results
Adjust the amount of hot pepper based on your spice preference.
If using coconut milk powder, reconstitute it according to package directions before adding to the pot.
Simmering the callaloo slowly helps develop the flavors.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve hot in a bowl, garnished with a sprig of thyme or a drizzle of coconut milk.
Serve with rice and stewed chicken or fish.
Serve as a side dish with boiled provisions.
A classic Jamaican lager.
A refreshing tropical pairing.
Discover the story behind this recipe
A staple dish in Caribbean cuisine, often served on special occasions.
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