Callaloo Stew
A hearty Caribbean stew featuring callaloo (or spinach), pumpkin, smoked ham, and okra in a flavorful broth seasoned with scotch bonnet pepper and fresh herbs. This traditional dish combines vegetables and meat for a satisfying meal.
6 servings
15 min
Ingredients
- •¼ cup sunflower oil or canola oil
- •1 cup chopped green onions
- •2 cloves garlic
- •1 sprig fresh thyme
- •½ piece Scotch bonnet chile or habanero chile
- •4 cups low-salt chicken broth
- •2 cups sugar pumpkin or butternut squash
- •½ pound smoked ham
- •1½ cups okra
- •1 pound fresh callaloo or spinach
- •stalks
- •leaves
Cooking Instructions
- 1.
Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.
15 min
