Austin Chang Kitchen

Callaloo with Coconut Milk


1 Bunch Dasheen Leaves, coarsely chopped
1 Cup Okra, cut into 1-inch pieces
2 Cups Pumpkin, cubed
1 Tbsp Island Pride Soybean OIl
1/4 Cup Diced Onions
4 Garlic Cloves, minced
4 Pimentos, coarsely chopped
3 Sprigs Fresh Thyme
3 cups water
1 Sachet Island Pride Coconut Milk Powder
2 Cups Water
Salt and Pepper, to taste

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Step 1

Stir together coconut milk powder and one cup of water. Set aside. Heat soybean oil in a medium pot over medium heat and add onions, garlic and pimentos. Then add pumpkin and okra and cook slightly until softened. Finally add dasheen bush with one cup of water and bring to a boil. Then allow to simmer for 20 mins or until the okra seeds turn pink.

Step 2

When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. Using a hand blender, blend the callaloo until all the ingredients are pureed.

Step 3

Then add callaloo mixture back into pot and stir-in prepared coconut milk. Taste and season with salt & pepper if necessary. Serve over rice.

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