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!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
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.
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