Peppers and potatoes are native to the Americas, but the main ingredient in this dish, greens, are not. Just which greens they are depends on where you’re eating callaloo. In Jamaica, it’s green amaranth (Amaranthus viridus); and in Trinidad and Tobago, they like dasheen or taro (Colocasia esculenta).
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
About this recipe
Serves 4-6 Adjust the amount of hot pepper depending on how much heat you like.
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.
