Jamaican Shukto

Ingredients

Jamaican Shukto incorporates Jamaican spices and flavors, such as ginger, garlic, and Jamaican curry powder, which give it a distinct Caribbean twist. The original Bengali Shukto typically includes bitter gourd, but in this adaptation, it is replaced with Jamaican callaloo, a leafy green vegetable commonly used in Caribbean cuisine. The coconut milk-based sauce adds a creamy and tropical element to the dish, enhancing the flavors and creating a unique fusion experience. We alse have the original recipe for Shukto, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 1 teaspoon Jamaican curry powder 1 teaspoon Jamaican curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (150g) Jamaican callaloo, chopped 1 cup (150g) Jamaican callaloo, chopped
• 1 cup (150g) carrots, sliced 1 cup (150g) carrots, sliced
• 1 cup (150g) green beans, cut into 1-inch pieces 1 cup (150g) green beans, cut into 1-inch pieces
• 1 cup (150g) cauliflower florets 1 cup (150g) cauliflower florets
• 1 cup (150g) sweet potatoes, diced 1 cup (150g) sweet potatoes, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and cook until translucent.
2. 2.
   Add the minced garlic, grated ginger, Jamaican curry powder, and turmeric powder to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a simmer.
4. 4.
   Add the Jamaican callaloo, carrots, green beans, cauliflower, and sweet potatoes to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the vegetables simmer for 15-20 minutes, or until they are tender but still retain their crunch.
6. 6.
   Once the vegetables are cooked, remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
7. 7.
   Serve the Jamaican Shukto hot with steamed rice or Jamaican rice and peas.

Treat your ingredients with care...

• Jamaican callaloo — Make sure to wash the callaloo thoroughly before using it in the recipe to remove any dirt or debris.
• Jamaican curry powder — If you can't find Jamaican curry powder, you can substitute it with regular curry powder mixed with a pinch of allspice for a similar flavor profile.

Tips & Tricks

• For a spicier kick, add a finely chopped Scotch bonnet pepper to the dish.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Serve Jamaican Shukto with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a thicker sauce, you can mix in a tablespoon of cornstarch dissolved in water during the last few minutes of cooking.
• Leftovers of Jamaican Shukto can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Jamaican Shukto as a main course alongside steamed rice or Jamaican rice and peas. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present Jamaican Shukto in a shallow bowl, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of coconut milk on top for an elegant touch. Serve with a side of steamed rice or Jamaican rice and peas.