Trinidadian Callaloo

Ingredients

• •6 cups fresh baby spinach (or taro/dasheen leaves if available)
• •1 cup fresh or frozen okra, sliced into rounds
• •1 can (400 ml) canned coconut milk
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •4 green onions, chopped
• •4 fresh thyme sprigs
• •1 scotch bonnet or habanero pepper, whole (do not pierce)
• •1 cup vegetable stock or water
• •1 tbsp vegetable oil
• •to taste salt and black pepper

Directions

1. 1Heat oil in a medium saucepan over medium heat; sauté onion and garlic until softened, about 3 minutes.
2. 2Add green onions, thyme, and whole scotch bonnet; cook 1 minute.
3. 3Add spinach, okra, coconut milk, and stock; stir to combine and bring to a boil.
4. 4Reduce heat, cover, and simmer 20 minutes until okra is very tender and spinach is completely wilted.
5. 5Remove and discard thyme sprigs and scotch bonnet.
6. 6Using an immersion blender (or stand blender carefully in batches), blend the mixture until silky-smooth.
7. 7Season with salt and pepper; serve over white rice or alongside roti.

💡 Dasheen (taro) leaves are authentic but sold mainly at Caribbean or South Asian grocery stores; baby spinach from any supermarket is an excellent weeknight substitute with nearly identical results. Frozen okra works perfectly here — no need to thaw before adding.

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