Ever since making and sharing the recipe for the Stuffed Grilled Snapper, I knew this recipe would be a hit with vegans, vegetarians and those who follow an Ital food path. A quick and tasty stew made with pumpkin, spinach, Jamaican callaloo (Chorai bhagi) and okra.
Prep all of the ingredients in advance (see the video where I explain everything). Heat the oil on a medium flame in a wide pan, then add the onion, garlic, black pepper, garlic/herb blend, pimento peppers and thyme leaves. Turn the heat to low and gently cook for 3 minutes.
Add the diced pumpkin (or squash) and cook with the lid on for 2-3 minutes.
Add the washed, trimmed and chopped Jamaican callaloo and two tablespoons of water. Turn the heat to medium/low, cover the pot and cook for 5-6 minutes. Stir every couple minutes to ensure nothing sticks.
I added 4 Wiri Wiri and 1 bird’s eye pepper WHOLE to the pot and kept them WHOLE during the entire cooking process. This way you don’t get the raw heat of the peppers, but flavor from the oil on the skin of the peppers. Later on you may fish them out and discard, or leave them for people who enjoy heat to crush them as they eat. Which is what I did with my Sada Roti.
Remove the lid, add the washed/chopped spinach and mix well. Cook uncovered for 4-5 minutes.
At this point you’ll check and adjust the salt to your liking. Burn off any liquid at the bottom of the pot and turn off the stove.
Should you want to add a bit of coconut milk to the festivities, you’d skip the water I added and add 1/2 cup of coconut milk. Ginger, turmeric and/or roasted cumin (geera) would make great additions as well.
As mentioned above I tucked in with Sada Roti, but steamed rice, boiled dumplings, ground provisions or even simply boiled potatoes would be excellent with this. If all fails, toast some bread and enjoy yea.
Conclusion:
This vegetarian delight is a true representation of Caribbean comfort food. The combination of pumpkin, spinach, Jamaican callaloo, and okra creates a rich and flavorful stew that is sure to please even the pickiest of eaters. With its ease of preparation and versatility, this recipe is perfect for a quick weeknight dinner or a special occasion.
FAQs:
Q: What is Jamaican callaloo?
A: Jamaican callaloo is a type of leafy green vegetable that is commonly used in Caribbean cuisine. It has a slightly bitter taste and is often used in soups and stews.
Q: Can I substitute the Jamaican callaloo with another leafy green?
A: Yes, you can substitute the Jamaican callaloo with another leafy green such as spinach or kale. However, keep in mind that the flavor and texture may be slightly different.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use. Simply reheat it before serving.
Q: Can I add other ingredients to this recipe?
A: Yes, you can add other ingredients to this recipe to suit your taste. Some options include diced bell peppers, chopped onions, or crushed tomatoes.
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