Preparation

To prepare for making Callaloo and Coconut Stew, you begin by thoroughly washing the callaloo leaves to remove any grit or dirt. Then, chop the leaves into manageable pieces and set them aside. Next, gather all your remaining ingredients: the onion finely chopped, garlic minced, Scotch bonnet pepper minced, and thyme sprigs gently crushed to release their oils. The sweet potato should be peeled and diced into bite-sized pieces, and the okra sliced. Ensure your mise en place is in order, as this will streamline the cooking process.

Cooking Process

Step 1: Sauté Aromatics

In a large pot over medium heat, warm the vegetable oil. Once hot, add the chopped onion and sauté until translucent, which should take about 5 minutes. Then, add the garlic and Scotch bonnet pepper. Stir constantly to prevent burning and to fully infuse the oil with these flavors.

Step 2: Combine Main Ingredients

Once the aromatics are fragrant and nicely sautéed, add the chopped callaloo leaves, diced sweet potato, sliced okra, and red bell pepper into the pot. Stir well, allowing the heat to wilt the callaloo slightly.

Step 3: Simmer the Stew

Pour in the coconut milk and vegetable broth. Add the thyme sprigs and season with salt and black pepper according to your taste. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 25-30 minutes or until the sweet potato is tender and the flavors meld beautifully. If you need, set a cooking timer to keep track.

Step 4: Final Touches

After simmering, taste the stew and adjust the seasoning if necessary. Add the lime juice just before serving, which will lift the flavors and provide a refreshing contrast to the creamy coconut milk.

Serving Suggestions

Callaloo and Coconut Stew is best served hot, ladled into deep bowls. It can be accompanied by fluffy white rice or