Jamaican Callaloo Delight

Ingredients

• 2 bunches of callaloo (500g) 2 bunches of callaloo (500g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 sprig of thyme 1 sprig of thyme
• 1 scotch bonnet pepper, whole (adjust according to heat preference) 1 scotch bonnet pepper, whole (adjust according to heat preference)
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• Salt, to taste Salt, to taste
• Black pepper, to taste Black pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Wash the callaloo thoroughly and remove any tough stems. Chop the leaves into small pieces.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
3. 3.
   Add the callaloo leaves to the pot and stir well to combine with the onions and garlic.
4. 4.
   Add the sprig of thyme and whole scotch bonnet pepper to the pot.
5. 5.
   Pour in the coconut milk and season with salt and black pepper.
6. 6.
   Reduce the heat to low, cover the pot, and let the callaloo simmer for about 20-25 minutes, or until the greens are tender.
7. 7.
   Remove the scotch bonnet pepper and thyme sprig before serving.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Jamaican Callaloo Delight hot as a side dish or with rice and peas.

Treat your ingredients with care...

• Callaloo — Make sure to remove any tough stems before chopping the leaves. If callaloo is not available, you can substitute with spinach or Swiss chard.
• Scotch bonnet pepper — Adjust the amount according to your preferred level of spiciness. Be cautious when handling the pepper, as it can be very hot. Consider wearing gloves or wash your hands thoroughly after handling.

Tips & Tricks

• For a creamier texture, you can blend a small portion of the cooked callaloo before adding it back to the pot.
• If you prefer a milder heat, remove the seeds and membranes from the scotch bonnet pepper before adding it to the dish.
• Serve the Jamaican Callaloo Delight with a squeeze of fresh lime juice for a burst of citrus flavor.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.
• Feel free to add other vegetables such as bell peppers or okra to enhance the dish's nutritional value and taste.

Serving advice

Serve the Jamaican Callaloo Delight as a side dish alongside traditional Jamaican mains like jerk chicken or curried goat. It can also be enjoyed as a main course with rice and peas or boiled yams for a complete and satisfying meal.

Presentation advice

Garnish the Jamaican Callaloo Delight with a sprinkle of fresh chopped herbs, such as cilantro or parsley, to add a pop of color. Serve it in a vibrant bowl or on a banana leaf for an authentic Jamaican touch.