Click on the image, above to submit to Pinterest.

Antiguan Callaloo

Antiguan Callaloo is a traditional Antiguan and Barbudan recipe for a classic stew of taro or tannia greens with chilli, tomato and bell pepper that's seved as an accompaniment or part of breakfast. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Callaloo.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6

Rating:

Tags : CurryVegetarian RecipesSpice RecipesAntigua Recipes

Depending on the country, Callaloo can refer to the greens of taro, amaranth or tannia (Xanthosoma). In Antigua, both taro eaves and tannia leaves are used, either separately or in combination. With both these, the stems can be tough so if you want to cook the stems strip away the leaves then peel and chop the stems. In terms of flavour there's no real substitute for true callaloo, but in terms of colour and texture you could use Swiss chard, spring greens or collard greens. Pumpkin leaves are also sometimes used.

Ingredients:

1 bunch of callaloo leaves (or substitute with spinach or Swiss chard)
1 onion, finely chopped
2 garlic cloves, minced
1 tomato, diced
1 red bell pepper, diced
2 tbsp vegetable oil
scotch bonnet chilli, finely chopped (to taste)
1 tsp Antiguan curry powder (optional)
400g tin of coconut milk
Salt and freshly-ground black pepper to taste

Method:

Finely shred the callaloo leaves then combine with the peeled and chopped stems (if using).

Place a wok or large pot over medium heat. Once hot add the vegetable oil land use to fry the chopped onion for about 4 minutes, until they become soft and translucent. Scatter over the curry powder and stir-fry the ingredients for 1 minute.

Add the diced tomato and bell pepper to the pan. Stir to combine, then cook for a few minutes until the vegetables are softened.

Add the prepared callaloo leaves (and stems) to the pan. Stir well to combine with the other vegetables. Pour in the coconut milk, ensuring it covers the vegetables and callaloo leaves (if not, top up with water). Stir gently to combine.

Season the mixture with salt and pepper to taste. If you enjoy a bit of heat, you can add finely chopped Scotch bonnet chilli at this point. Adjust the spice level according to your preference.

Allow the mixture to simmer over low heat for about 15-20 minutes, or until the callaloo is tender. At the end of cooking squeeze in a little lime juice.

Serve for breakfast with johnny cakes and saltfish, or use as an accompaniment to a main meal. If can also be served by itself over a bed of rice or Antiguan chop-up.