Jamaican Callaloo Sauce

Callaloo was origianlly made by Jamaican slaves, as a frugal and nourishing meal. Delicate, fragrant and coconuty its hard to believe that this was considered a ‘poor man’s supper’— they certainly ate well!

Nutrition

Fat : 12.7g
Protein : 4g
Net Carbohydrates : 5.4g
Calories : 148.6kcal

serves 6 (generously)

Ingredients

1 small onion, finely chopped
2 cloves garlic, finely sliced
1-2 green chillies, finely sliced (use either 1 or 2 and remove the seeds, depending on the heat)
1 inch piece of ginger, peeled and grated
1 tablespoon chopped thyme
1 teaspoon smoked paprika
1 teaspoon allspice
3 cloves, crushed
200g creamed coconut (the one in a solid bar works best, like Bart’s)
300–400ml water
450g spinach
salt and pepper
1 lime juice
1–2 tablespoons fresh coriander

Method

• Heat a glug of oil and knob of butter in a heavy based pan, over a medium heat. Sauté the onion, garlic, ginger and chilli for 10 minutes until soft and transluscent.
• Add the thyme, paprika, allspice and cloves, cook for 2 minutes. Add creamed coconut with 200ml of water, heat until the coconut has melted.
• Add spinach, season with salt and pepper, bring to the boil, cook for 5–10 minutes until wilted down and tender.
• Using a food processor or hand blender, blitz the spinach with coriander until smooth, adding more water to thin it out, until it reaches your desired consistency for a sauce.
• Season with lime juice, salt and pepper. Serve alongside cauliflower rice and fresh crabmeat for a truly authentic Jamaican meal.

Bon App!
R

Want more delight for your taste buds?

Coming right up! Subscribe and make sure you don’t miss the next recipe.