Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Callaloo
The Caribbean's great green pot: dasheen leaves and okra simmered down with coconut milk, aromatics and a whole scotch bonnet, then swizzled to a smooth, silky puree. Served alongside rice, stewed chicken or Sunday lunch, or eaten on its own as a thick soup.
Method
- Fold each dasheen leaf in half and strip out the tough midrib and stalk — this is what keeps callaloo from scratching the throat. Wash 150 g of the trimmed leaves in two changes of cold water and chop them roughly.
- Top, tail and slice 4 okra into 1 cm rounds, and peel and dice 40 g of pumpkin into 1 cm cubes. The okra and pumpkin are what give the finished callaloo its body.
- Melt 1 tsp of coconut oil in a heavy saucepan over medium heat. Add 0.5 finely chopped onion, 1 crushed garlic clove and 1 chopped spring onion and sweat for 3 minutes, stirring, until soft and fragrant but not coloured.
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577kcal
17gprotein
63gcarbs
36gfat
25gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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