Spice up your meals with the bold flavors of the Caribbean! Callaloo, a leafy green vegetable also known as amaranth or pigweed, is a staple in many West Indian cuisines. When cooked with spices and aromatics, it transforms into a vibrant, flavorful dish that’s both nutritious and delicious. In this article, we’ll explore 18 spicy callaloo recipes from across the Caribbean, each one showcasing the unique flavors and traditions of its homeland.
From hearty stews to savory stir-fries, these recipes are sure to ignite your taste buds and leave you craving more. Whether you’re a seasoned foodie or just looking for new inspiration in the kitchen, this collection has something for everyone. So grab your apron, get ready to heat things up, and let’s dive into the world of spicy callaloo!
Jamaican Callaloo with Saltfish
Callaloo, a popular Jamaican dish, is a flavorful and nutritious combination of leafy greens, salted cod fish, and spices. This recipe is a simplified take on the traditional dish.
Ingredients:
– 1 bunch of callaloo (amaranth or pigweed), cleaned and chopped
– 1/2 cup of saltfish (dried and salted cod)
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon of black pepper
– Salt to taste
– 2 tablespoons of vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook until translucent.
3. Add the garlic, Scotch bonnet pepper, and saltfish. Cook for 5 minutes, stirring occasionally.
4. Add the callaloo and black pepper. Stir well to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the greens are tender.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Trinidadian Callaloo Soup with Crab
Trinidadian Callaloo Soup with Crab: A Delicious Caribbean Treat
This hearty soup is a staple of Trinidadian cuisine, made with the island’s national leafy green, callaloo (amaranth), and flavorful crab. This recipe combines these two ingredients with aromatic spices and herbs to create a soul-warming dish.
Ingredients:
– 1 bunch callaloo leaves
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 pound crab meat
– 4 cups water
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened, about 3 minutes.
3. Add callaloo leaves and Scotch bonnet pepper (if using); cook until wilted, about 5 minutes.
4. Add crab meat, water, salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Vegan Callaloo and Coconut Stew
Savor the rich flavors of this Caribbean-inspired stew, where tender callaloo greens meet creamy coconut milk.
Ingredients:
– 1 bunch callaloo greens (or spinach)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Freshly squeezed lime juice (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened, about 5 minutes.
3. Add cumin and smoked paprika; cook for an additional minute.
4. Add callaloo greens and stir to combine with the spice mixture.
5. Pour in coconut milk and season with salt and pepper.
6. Bring to a simmer, then reduce heat to low and let stew for 10-15 minutes or until greens are tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with freshly squeezed lime juice if desired.
Cooking Time: 20-25 minutes
Callaloo and Okra Stir-Fry
This vibrant and flavorful stir-fry combines the nutrients-rich leaves of callaloo with the tender goodness of okra, all wrapped up in a savory sauce.
Ingredients:
– 1 bunch of callaloo leaves (or spinach or kale), chopped
– 1 cup of okra, sliced
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– 2 tablespoons of soy sauce (or to taste)
– 1 tablespoon of rice vinegar (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add callaloo leaves; stir-fry until wilted, about 5 minutes.
4. Add okra; stir-fry for another 2-3 minutes, or until tender.
5. Stir in cumin, paprika, salt, and pepper.
6. Add soy sauce and rice vinegar (if using); stir to combine.
7. Serve hot over rice or with naan bread.
Cooking Time: 15-20 minutes
Callaloo Patties with Spicy Mango Dip
Experience the vibrant flavors of the Caribbean with these crispy Callaloo patties paired with a sweet and spicy mango dip. Perfect for a quick lunch or snack, this recipe is sure to delight.
Ingredients:
For the Callaloo Patties:
– 1 package frozen callaloo (or 1 cup fresh chopped callaloo)
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
For the Spicy Mango Dip:
– 2 ripe mangos, diced
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– 1-2 teaspoons hot sauce (depending on desired level of heat)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, combine callaloo, flour, panko breadcrumbs, salt, and pepper. Mix well.
3. Add the beaten egg and mix until a dough forms.
4. Divide the dough into 4-6 portions, depending on desired size of patties.
5. Fry the patties for 2-3 minutes or until golden brown. Drain on paper towels.
6. For the dip, combine mango, yogurt, honey, and hot sauce in a bowl. Mix well.
7. Serve the Callaloo Patties with the Spicy Mango Dip and garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Callaloo and Sweet Potato Curry
A vibrant and flavorful Caribbean-inspired curry that combines the tender leaves of callaloo (amaranth) with sweet potatoes, perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 bunch of callaloo, chopped
– 2 medium sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1 can of coconut milk
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the sweet potatoes, cumin, turmeric, and cayenne pepper (if using); cook for 5 minutes.
4. Add the callaloo leaves and stir to combine; cook until wilted, about 2-3 minutes.
5. Pour in the coconut milk and season with salt and pepper to taste.
6. Reduce heat to low and simmer for 10-15 minutes or until the sweet potatoes are tender.
Cooking Time: 20-25 minutes
Callaloo and Shrimp Risotto
This recipe combines the rich flavors of Trinidadian callaloo with the creamy texture of Italian risotto, perfectly complemented by succulent shrimp.
Ingredients:
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup callaloo (amaranth leaves), stems removed and chopped
– 1 pound large shrimp, peeled and deveined
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until coated in oil.
4. Add warmed broth, 1/2 cup at a time, stirring continuously, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in callaloo and cook until wilted.
6. Add shrimp and paprika; stir until shrimp are pink and cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 30-35 minutes
Callaloo and Plantain Casserole
Callaloo and Plantain Casserole: A Delicious Caribbean-Inspired Dish
This casserole combines the rich flavors of sautéed callaloo (amaranth leaves) with the sweetness of ripe plantains, creating a hearty and satisfying meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 bunch of callaloo leaves
– 2 large plantains
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and sauté for an additional minute.
4. Add callaloo leaves and cook until wilted.
5. Peel plantains and slice into 1-inch rounds. Add to the skillet and stir to combine with the callaloo mixture.
6. Season with paprika, salt, and pepper to taste.
7. Transfer the casserole mixture to a baking dish. Top with shredded cheese (if using).
8. Bake for 25-30 minutes or until the plantains are tender and the cheese is melted.
Cooking Time: 25-30 minutes
Callaloo and Cornbread Bake
A hearty, comforting casserole that combines the flavors of callaloo (leafy greens) with sweet cornbread. This recipe is perfect for a cozy dinner or brunch.
Ingredients:
– 1 bunch of callaloo leaves (chopped)
– 2 cups of cornbread mix
– 1 cup of milk
– 1 large egg
– 2 tablespoons of butter, melted
– Salt and pepper to taste
– Optional: chopped scallions or cheddar cheese for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the callaloo leaves with a pinch of salt until tender.
3. In a separate bowl, whisk together the cornbread mix, milk, and egg.
4. Add the melted butter and stir until combined.
5. Layer the cooked callaloo in a 9×13-inch baking dish, followed by spoonfuls of the cornbread mixture.
6. Bake for 35-40 minutes or until the cornbread is golden brown and the callaloo is heated through.
7. Serve warm, garnished with chopped scallions or cheddar cheese if desired.
Cooking Time: 35-40 minutes
Callaloo and Lentil Stew
This hearty stew combines the nutrients of lentils with the vibrant flavors of callaloo, a popular Caribbean leafy green. Perfect for a comforting and nutritious meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 bunch callaloo (or substitute with spinach or kale), chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, water, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the chopped callaloo (or substitute). Simmer for an additional 5 minutes or until the greens have wilted.
Cooking Time: 45-50 minutes
Callaloo and Coconut Rice
This Caribbean-inspired dish combines the flavors of leafy callaloo greens with creamy coconut rice. A perfect blend of spices, herbs, and tender veggies makes this recipe a delightful addition to any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bunch callaloo greens (or substitute with spinach or kale)
– Salt and pepper to taste
– 1 teaspoon ground cumin
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a separate pan, heat oil over medium-high. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add callaloo greens and cook until wilted (about 5 minutes). Season with salt, pepper, and cumin.
4. Stir coconut milk into cooked rice. Combine cooked rice and callaloo mixture.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Callaloo and Jerk Chicken Skillet
A flavorful Caribbean-inspired one-pot wonder that combines the tender goodness of jerk chicken with the nutritious and deliciousness of callaloo (a type of leafy green). This quick and easy recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp jerk seasoning
– 2 cups callaloo leaves (or substitute with spinach or kale)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can diced tomatoes
– 1 tsp olive oil
– Salt and pepper to taste
– Optional: crusty bread for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and jerk seasoning; cook until browned, about 5 minutes.
3. Add the onion, garlic, and red bell pepper; cook until tender, about 3-4 minutes.
4. Add the callaloo leaves and diced tomatoes; stir to combine.
5. Season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the greens have wilted.
Cooking Time: 20-25 minutes
Callaloo and Ackee Breakfast Scramble
Start your day with a flavorful twist on traditional scrambled eggs, combining the creamy richness of ackee with the savory goodness of callaloo.
Ingredients:
– 2 cups fresh callaloo leaves (or 1 cup frozen)
– 1/2 cup ripe ackee
– 4 large eggs
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. In a medium skillet, melt the butter over medium heat.
2. Add the chopped callaloo leaves and cook until wilted, about 3-4 minutes.
3. In a separate bowl, whisk together eggs and season with salt and pepper.
4. Pour the egg mixture over the cooked callaloo in the skillet.
5. Cook the eggs until scrambled, stirring occasionally.
6. Add the ackee to the skillet and stir gently to combine.
7. Continue cooking for an additional 1-2 minutes, until the ackee is heated through.
8. Taste and adjust seasoning as needed.
Cooking Time: Approximately 10-12 minutes
Callaloo and Pumpkin Soup
Warm up with a delicious and nutritious Callaloo and Pumpkin Soup! This Caribbean-inspired recipe combines the flavors of leafy greens, sweet pumpkin, and aromatic spices to create a comforting and satisfying meal.
Ingredients:
– 1 bunch callaloo (amaranth or pigweed), chopped
– 1 medium pumpkin, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken or vegetable broth
– 1 cup coconut milk (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and paprika. Cook for 1 minute.
3. Add callaloo and pumpkin. Cook for 5 minutes, stirring occasionally.
4. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
6. Add coconut milk (if using) and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Callaloo and Black-Eyed Peas Stew
A hearty and flavorful stew that combines the tender leaves of callaloo with the creamy texture of black-eyed peas, perfect for a comforting meal.
Ingredients:
– 1 bunch of callaloo (or spinach), chopped
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and paprika; cook for an additional minute.
4. Add the callaloo and black-eyed peas; stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the peas are tender.
Cooking Time: 35-45 minutes
Callaloo and Dumplings in Coconut Broth
Callaloo, a popular Caribbean dish, gets a creamy twist with the addition of coconut broth and tender dumplings. This comforting recipe is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 bunch callaloo (amaranth or pigweed), cleaned and chopped
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups dumpling mix (or homemade dough)
– 1 can full-fat coconut milk
Instructions:
1. In a large pot, heat the oil over medium-high. Add onion and garlic; sauté until softened.
2. Add callaloo, Scotch bonnet pepper (if using), salt, and black pepper. Cook until greens are tender.
3. Pour in water and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Prepare dumplings according to package instructions or recipe. Drop into the coconut broth and cook for an additional 5-7 minutes, or until cooked through.
5. Stir in coconut milk. Serve hot, garnished with chopped scallions or parsley.
Cooking Time: 25-30 minutes
Callaloo and Smoked Herring Salad
This Caribbean-inspired salad combines the flavors of callaloo (amaranth greens) with the rich, smoky taste of herring. A perfect blend of sweet, savory, and spicy, this recipe is a delicious addition to any meal.
Ingredients:
– 4 cups callaloo leaves
– 1/2 cup smoked herring fillets, flaked
– 1 medium red bell pepper, diced
– 1 medium yellow bell pepper, diced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine callaloo leaves, smoked herring, red bell pepper, yellow bell pepper, onion, and garlic.
2. Drizzle with olive oil and lime juice; toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None (prep time: approximately 15 minutes)
Callaloo and Scallion Pancakes
Discover the vibrant flavors of the Caribbean with these savory pancakes, infused with the pungency of callaloo (leafy greens) and scallions. Perfect as a side dish or used as a wrap for your favorite fillings.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– 1 large egg, beaten
– 1/4 cup chopped scallions (green onions)
– 1/4 cup callaloo leaves, chopped
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornstarch, salt, and baking powder.
2. In another bowl, whisk together buttermilk, egg, and scallions.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in callaloo leaves.
5. Heat about 1/2 inch of oil in a non-stick skillet over medium-high heat.
6. Using a spoon, drop small amounts of batter into the oil.
7. Cook for 2-3 minutes or until bubbles appear on surface and edges start to curl.
8. Flip and cook for an additional 1-2 minutes.
9. Drain pancakes on paper towels.
Cooking Time: Approximately 15-20 minutes (depending on number of pancakes).
Summary
Get ready to spice up your meals with these 18 mouth-watering Callaloo recipes from the Caribbean! From traditional dishes like Jamaican Callaloo with Saltfish and Trinidadian Callaloo Soup with Crab, to innovative creations like Vegan Callaloo and Coconut Stew and Callaloo Patties with Spicy Mango Dip. This collection of recipes showcases the versatility of Callaloo, a popular leafy green vegetable, in various dishes, from hearty stews and curries to flavorful stir-fries and breakfast scrambles. Whether you’re looking for a vegan option or a spicy kick, there’s something for everyone in this Caribbean culinary delight!
