Callaloo Stew

Callaloo Stew
Callaloo Stew
Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Central American/Caribbean Soup/Stew Herb Onion Appetizer Sauté Low Cal Ham Spinach Hot Pepper Pumpkin Summer Okra Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1 cup chopped green onions
  • 2 garlic cloves, chopped
  • Carbohydrate 15 g(5%)
  • Cholesterol 8 mg(3%)
  • Fat 11 g(18%)
  • Fiber 3 g(13%)
  • Protein 14 g(27%)
  • Saturated Fat 2 g(9%)
  • Sodium 453 mg(19%)
  • Calories 201

Preparation 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.

Preparation 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.

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