Callaloo
Jump to recipeIngredients
- 2 pounds (900 grams) fresh dasheen leaves or spinach, roughly chopped
- 1 pound (450 grams) fresh crab meat (or 2 cups cooked chickpeas for vegan version)
- 1 can (13.5 ounces / 400 milliliters) coconut milk
- 4 cups (950 milliliters) vegetable or chicken stock
- 1 medium onion (5.3 oz), finely diced
- 4 cloves garlic, minced
- 2 scallions, chopped
- 2 sprigs fresh thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt, plus more to taste
- 2 tablespoons (30 milliliters) vegetable oil
- 1/4 pound (115 grams) okra, sliced (optional but traditional)
- 1 tablespoon (15 milliliters) fresh lime juice
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.
- 2
Add the diced onion, minced garlic, and scallions to the hot oil and sauté for 3-4 minutes, stirring frequently, until softened and fragrant but not browned.
- 3
Add the chopped dasheen leaves in batches, stirring continuously for 2-3 minutes as they wilt down, then add the remaining leaves and stir well.
- 4
Pour in the stock and coconut milk, add the thyme sprigs, cayenne pepper, black pepper, and salt; bring the mixture to a boil over medium-high heat, then immediately reduce heat to medium-low.
- 5
Simmer uncovered for 15-20 minutes until the leaves are completely tender and break apart easily when pressed against the side of the pot.
- 6
Add the crab meat (or chickpeas for vegan version) and okra if using, and simmer for another 5 minutes until heated through.
- 7
Remove from heat, discard the thyme sprigs, and stir in the fresh lime juice.
- 8
Using an immersion blender, blend the stew until it reaches a thick, creamy consistency with some texture remaining, or mash vigorously with the back of a wooden spoon for a more rustic texture. Taste and adjust seasoning with additional salt and pepper as needed.