Ingredients with Measurements:
- 1 lb. callaloo leaves, washed and chopped
- 2 medium yams, peeled and cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can of coconut milk
- 2 cups of vegetable broth
- 2 tbsp. of olive oil
- 1 tsp. of ground cumin
- 1 tsp. of smoked paprika
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
3. Add the red bell pepper and continue to sauté for another 2-3 minutes.
4. Add the cubed yams, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the yams are tender.
6. Add the chopped callaloo leaves and stir to combine. Let simmer for an additional 5-10 minutes, or until the callaloo is wilted and tender.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 5g
Fiber: 5g
Sodium: 450mg
Substitutions for ingredients:
- Callaloo leaves can be substituted with spinach or kale.
- Yams can be substituted with sweet potatoes or butternut squash.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced tomatoes for a more tomato-based stew.
- Add diced carrots for extra sweetness.
- Add diced potatoes for a heartier stew.
Tips and Tricks:
- Be sure to wash the callaloo leaves thoroughly to remove any dirt or debris.
- Cut the yams into similar-sized pieces to ensure even cooking.
- Adjust the seasonings to your liking.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in a large bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, sliced scallions, or a dollop of sour cream.
Pairings:
Serve with a side of rice or crusty bread.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Be sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Callaloo is a traditional Caribbean dish made with leafy greens and often served with rice and beans.
Flavor Profiles:
This stew is savory, slightly sweet, and has a hint of smokiness from the paprika.
Serving Suggestions:
Serve the stew in a large bowl with a side of rice or crusty bread.
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Region: Caribbean