Callaloo
Ingredients
- 3 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- ¼ cup chopped parsley
- 2 tablespoons fresh thyme
- ¼-½ scotch bonnet pepper, chopped, seeds removed (use gloves)
- 10 cups callaloo, washed and chopped, tough stems removed
- 1 sweet potato, peeled and diced
- 1 white potato, peeled and diced
- 1 medium tomato, diced
- 2 scallions, chopped
- 4 cups chicken broth or vegetable broth
- Salt and freshly ground pepper
Instructions
- Heat oil in a large heavy pot over medium heat. Add onion, garlic, parsley, thyme and pepper. Lower heat and cook until onion turns soft, about 4 minutes. Add callaloo, potatoes, tomato and scallions and mix well. Add broth and bring to a boil, then lower heat and cook for about 20-25 minutes. Season to taste and serve.
Notes
Serves 4-6 Adjust the amount of hot pepper depending on how much heat you like.
