Callaloo

Method

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1. Wash the leaves very thoroughly and strip out the thick stems. Wear gloves if using fresh dasheen, which can irritate.

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2. Heat the coconut oil in a large pot and cook the onion for 8 minutes.

   Mark done Start 8 min timer

3. Add the garlic, spring onion and thyme for 1 minute.

   Mark done Start 1 min timer

4. Add the leaves in handfuls, letting each wilt before the next.

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5. Add the okra, water, coconut milk, salt and pepper, and the salted pork if using.

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6. Sit the whole scotch bonnet on top, unpierced.

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7. Simmer, half covered, for 35 to 40 minutes, until the leaves have completely collapsed and the okra has dissolved.

   Mark done Start 35 min timer

8. Lift out the scotch bonnet and the thyme stalks.

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9. Blend with a stick blender — traditionally a swizzle stick — until thick and smooth but not liquidised.

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10. Add the crab if using and simmer 8 minutes more, then stir in the butter and chadon beni and check the salt.

    Mark done

Chef’s Tips

• Cook it well past the point where the leaves look done.
• Okra is the thickener. Do not leave it out.
• Scotch bonnet whole and out before it bursts, unless you want real heat.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rice and stewed chicken
• Fried plantain
• Macaroni pie

Storage & Reheating

Refrigerate up to 3 days and freeze 3 months. Reheat gently.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.