Entree: Antigua and Barbuda – Northern Culinary Region – Callaloo (Hearty Caribbean stew of tender leafy greens cooked with okra, coconut milk and seasoned meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh callaloo leaves, packed and chopped
- 8 oz (225 g) salted pork, soaked in water to reduce salt then diced
- 1 cup (150 g) okra, sliced into 1/2-inch (1.27 cm) pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 small scotch bonnet pepper, left whole (pierce or remove seeds for less heat) 
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light stock
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 tbsp (15 ml) fresh lime juice (optional)
- Freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (450 g) fresh callaloo leaves, packed and chopped
- 8 oz (225 g) salted pork, soaked in water to reduce salt then diced
- 1 cup (150 g) okra, sliced into 1/2-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 small scotch bonnet pepper, left whole (pierce or remove seeds for less heat) 
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or light stock
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 tbsp (15 ml) fresh lime juice (optional)
- Freshly ground black pepper to taste

Instructions

1. Rinse the salted pork and soak in cold water for 30 minutes to 1 hour, changing the water once; drain and set aside.
2. Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. Add the diced salted pork and cook until browned and some fat has rendered, 5–7 minutes.
3. Add the chopped onion, minced garlic, scallions and thyme; sauté until the onion softens, about 3–4 minutes.
4. Stir in the sliced okra and chopped callaloo leaves, mixing well to wilt the greens slightly.
5. Add the coconut milk and water or stock, tuck the whole scotch bonnet into the pot, and bring to a gentle simmer.
6. Cover and cook over low heat 20–30 minutes until the greens are completely tender and flavors have melded; remove the scotch bonnet before serving or mash a small portion into the stew for more heat.
7. Adjust seasoning with black pepper and lime juice if using. Serve hot with boiled yams, dasheen, rice, or breadfruit.