Best 2 Callaloo Creamy Spinach And Okra Recipes

**Callaloo:** A Caribbean Delicacy Made With Greens, Spinach, and Okra

Callaloo is a traditional Caribbean dish that combines the flavors of fresh greens, spinach, and okra in a creamy, flavorful broth. It's a popular dish in many Caribbean islands, including Jamaica, Trinidad and Tobago, and Barbados, and each region has its unique take on the recipe. While the core ingredients remain the same, variations may include different types of greens, such as callaloo leaves, spinach, or amaranth, as well as additional vegetables like tomatoes, peppers, and onions. Some recipes also incorporate meat or seafood, such as salted pork, beef, or shrimp, adding depth and richness to the dish. Callaloo is typically served with sides like rice, dumplings, or cornbread, making it a hearty and satisfying meal. Whether you prefer a vegetarian version or one with meat or seafood, callaloo is a delicious and versatile dish that showcases the vibrant flavors of the Caribbean.

Let's cook with our recipes!

CALLALOO (CREAMY SPINACH AND OKRA)

Callaloo (Creamy Spinach and Okra) image

This is one of my favorite recipes! Straight out of the west indies, it turned me into a spinach lover and it is easy to make. I hope you enjoy

Provided by Jazmina

Categories Spinach

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch spinach
2 cups okra
1 green peppers or 1 red pepper
1 large onion
5 garlic cloves
8 -13 ounces coconut milk
1 teaspoon salt
1 hot pepper (optional)
1 lemon

Steps:

Wash and stem spinach and rip or chop leaves into medium sized pieces. Wash okra de-stem and chop into smaller chunks. Mince up your onion, garlic, hot pepper and sweet pepper.
Heat a medium sized pot on med-high add in some oil.
When oil is hot add in onion and cook until it starts to become translucent, now add in your garlic and chili, cook until a golden brown.
Add in your coconut milk starting with half a can and stir everything together.
Add in your spinach, okra and sweet pepper. Turn down heat and mix well letting the spinach welt. Add more coconut milk if needed, you want to keep the coconut milk just below the food line.
Cook for about 15 to 20 minutes until the okra and spinach are soft, and mash easily.
Remove from heat and blend or mash everything together.
Return to heat on low and add salt as needed.
Serve on rice with lemon wedges and enjoy!
It makes a great side dish or a meal on it's own.

CALLALOO (CARIBBEAN SPINACH SOUP)

Callaloo (Caribbean Spinach Soup) image

This is a tasty soup they serve in Barbados and Trinidad. You can substitute pumpkin for the butternut squash if you like.

Provided by Beverley Williams

Categories Vegetable Soup

Time 1h

Number Of Ingredients 16

Ingredients

6-8 c chopped spinach
2 c diced butternut squash
1 1/2 c diced sweet potato
1 jalapeno, leave it whole
4 clove garlic, mashed
1/3 tsp sea salt
1 Tbsp olive oil
3 scallions, sliced
1 medium onion, diced
1 Tbsp sofrito,(i use a heaping tbsp.)
4 sprig(s) thyme, pinch the leave off and discard the stems
1/4 tsp black pepper
2 c coconut milk
2 c water
1 Tbsp lemon juice
12 okra pods, sliced

Steps:

1. Heat the olive oil in a large soup pot.
2. Add the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook, stirring frequently for 2-3 minutes.
3. Add the cubed sweet potato, chopped okra, squash and stir well.
4. Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
5. Turn up the heat and bring to a boil.
6. As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
7. Use an immersion blender or pour into a regular blender ans process until smooth. Process by pulsing so it doesn't get too frothy. If you don't have either you can use a whisk to break up the lumps.
8. Remove the jalapeno before serving and discard.

Tips:

When selecting okra, choose young and tender pods that are free of blemishes and bruises. Smaller okra pods tend to have fewer seeds and a milder flavor.
If you don't have fresh callaloo leaves, you can use frozen or dried leaves. Rehydrate dried leaves by soaking them in warm water for about 15 minutes before using.
If you prefer a creamier soup, add more coconut milk or cream. You can also add a bit of cornstarch or flour to thicken the soup.
Season the soup to taste with salt, pepper, and other spices. Common spices used in callaloo soup include thyme, oregano, and cumin.
Serve callaloo soup with your favorite sides, such as rice, dumplings, or cornbread.

Conclusion:

Callaloo soup is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to incorporate more vegetables into your diet, and it is also a good source of protein and fiber. Whether you are looking for a light lunch or a hearty dinner, callaloo soup is a great option. So next time you are looking for a new and exciting soup recipe to try, give callaloo soup a try. You won't be disappointed!