A Traditional Caribbean Vegetable Dish with a Trendy Twist
Jamaican Callaloo (amaranth ) with Child Spinach is a type of recipes that at all times looks like residence. Rising up in Trinidad and Tobago, we known as it Chorai Bhagi, and it was a staple on the desk. In Jamaica, callaloo has its personal distinct identification, typically cooked down with saltfish; nonetheless, this model celebrates the leafy greens themselves. I’ve been rising callaloo in my Canadian backyard for a few years, and each time I put together it, I’m reminded of the earthy flavors of the Caribbean kitchen.
This recipe shouldn’t be a callaloo “soup,” and it’s not the salted codfish model that many Jamaicans love. As an alternative, it’s a vegan-friendly, flavor-packed vegetable dish that highlights contemporary callaloo and pairs it with child spinach for further physique. I’ve additionally shared related variations utilizing Swiss chard, pak choi, dasheen bush, and even Malabar spinach (poi bhagi). Every has its personal appeal, however the mixture right here is particularly satisfying.
Cooked with onion, garlic, tomato, and a contact of coconut cream, the dish has simply the correct stability of savory, spicy, and creamy notes. The Scotch bonnet or habanero pepper provides a touch of fireplace, whereas the lemon juice on the finish helps to clean out any bitterness from the greens. It’s an ideal facet dish to accompany rice, sada roti, or cassava dumplings, and it could actually simply as simply stand alone as a lightweight vegan or vegetarian essential course.
For those who’ve by no means tried making Jamaican Callaloo at residence, this recipe with child spinach is the right place to start out. Let’s dive in.
Ingredient Information
- Olive Oil – Offers the bottom for sautéing and provides richness.
- Onion – Brings sweetness and depth of taste to the greens.
- Garlic – Important for constructing that signature Caribbean taste.
- Pimento Pepper – A gentle seasoning pepper that provides perfume with out warmth.
- Habanero Pepper – Brings a contact of warmth; use sparingly or omit if most well-liked.
- Black Pepper – Balances the flavors with a refined heat.
- Jamaican Callaloo – The star of the dish, earthy and nutrient-rich.
- Salt – Enhances and balances the pure flavors of the greens.
- Water – Helps steam and soften the callaloo throughout cooking.
- Coconut Cream – Provides physique, creaminess, and a refined sweetness.
- Child Spinach – Bulks up the greens and provides freshness.
- Tomato – Brings acidity and just a little pure sweetness.
- Lemon Juice – Finishes the dish and helps stability any sharpness within the greens.
Description
A vegan-friendly Caribbean facet dish the place Jamaican callaloo and child spinach are simmered with coconut cream, onion, garlic, and contemporary pepper for a healthful and flavorful consequence.
Directions
Put together the Jamaican Callaloo (chorai bhagi) by eradicating the leaves from the stems (sure, you may embrace the stems, however I didn’t), washing them completely, then chopping. Wash the spinach. Chop the tomato, onion, and peppers. Smash the garlic.
Warmth olive oil in a large pan over medium warmth. Add onion, garlic, pimento pepper, habanero, and black pepper. Scale back warmth to low and cook dinner for 3 minutes.
Stir within the ready callaloo leaves, increase the warmth, and permit them to wilt.
Add salt, tomato, and water. Stir nicely.
Combine within the coconut cream, then add the child spinach. Cowl with a lid to assist the spinach wilt. Layering the components is vital as defined within the video beneath.
After 5 minutes, take away the lid and cook dinner uncovered to scale back extra liquid.
At about 20 minutes, stir within the lemon juice. Proceed cooking till 25–half-hour complete, when most liquid has evaporated and traces of oil are seen.
Flip off the warmth and serve sizzling with sada roti, cassava dumplings, or as a facet dish with rice.
