Description
This AIP Trinidadian Callaloo recipe is an adaptation of a dish that I’ve been eating since before I could talk. It’s paleo and vegan and can be enjoyed as a soup or a side dish.
Ingredients
Scale
- 3 TBSP coconut oil
- 1 medium yellow onion, diced
- 2 cloves garlic, sliced
- 2 cups okra (chopped into 1-inch pieces), about 12 stalks
- 12 dasheen/taro leaves or 4 cups spinach, chopped
- 1/2 cup butternut squash (fresh or frozen), cubed
- 2 carrots, chopped
- 4 green onions (white and green parts), chopped
- 1/2 cup cilantro (leaves and stems), chopped
- 4 sprigs fresh thyme, picked
- 1 1/2 tsp sea salt, plus more to taste
- 2 cups full fat coconut milk (additive free)
- 1 cup filtered water (or AIP compliant bone broth for extra nutrition)
Instructions
- Heat coconut oil in large stock pot on medium heat. Once hot, add onions and garlic and sauté 1-2 minutes.
- Reduce heat to low-medium and add okra. Sauté 6-7 minutes until it begins to break down.
- Next, add dasheen/taro leaves (or spinach), butternut squash, carrots, green onions, cilantro, thyme and salt and stir frequently for 1-2 minutes.
- Finally, add coconut milk and water.
- Cover and bring to a low boil over low-medium heat, allowing the callaloo to cook for 15 minutes.
- At the 15 minute mark, give it a stir, taste and add more salt as necessary.
- Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft. Once soft, remove from heat.
- Blend the callaloo into desired consistency using an immersion blender or, allow to cool significantly before transferring to blender/Vitamix. Exercise caution here as steam expands quickly in a blender and can cause the callaloo to splatter.
- Serve warm and garnish with additional cilantro, green onions and coconut milk if desired.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes