Get ready to ignite your taste buds with these 20 spicy callaloo recipes that will transport you straight to the Caribbean! Callaloo, a popular leafy green vegetable in West Indian cuisine, is often paired with bold flavors and spices to create dishes that are both deliciously savory and boldly spicy. From classic Jamaican callaloo with saltfish to Trinidadian callaloo soup with crab, we’ve gathered an array of mouth-watering recipes that showcase the versatility and flavor of this underrated ingredient. Whether you’re a seasoned chef or just looking for some inspiration in the kitchen, these spicy callaloo recipes are sure to spice up your cooking routine.
Stay tuned for the full list of recipes, featuring everything from soups and stews to pasta dishes and more!
Jamaican Callaloo with Saltfish
This classic Jamaican dish is a staple of Caribbean cuisine, combining the earthy flavor of callaloo (amaranth leaves) with the richness of salted cod. With this simple recipe, you can bring a taste of Jamaica to your table.
Ingredients:
– 1 bunch callaloo (amaranth leaves)
– 1/2 pound saltfish (dried and salted cod), soaked overnight and flaked
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon curry powder
– Salt and black pepper to taste
– 2 cups water or fish broth
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and Scotch bonnet pepper (if using). Cook until the onion is translucent.
3. Add the flaked saltfish and cook for 2-3 minutes, stirring occasionally.
4. Add the callaloo, curry powder, salt, and black pepper. Stir well to combine.
5. Pour in the water or fish broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes, or until the callaloo is tender.
Cooking Time: 25 minutes
Trinidadian Callaloo Soup with Crab
Callaloo soup is a staple of Trinidadian cuisine, and adding crab takes it to the next level! This hearty soup is perfect for a chilly evening or as a comforting meal any time of the year.
Ingredients:
– 1 bunch callaloo (amaranth), chopped
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped
– 1 pound crab meat (jumbo lump or claw)
– 4 cups chicken broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons tomato paste
– 2 potatoes, peeled and diced
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and Scotch bonnet pepper; sauté until softened.
2. Add callaloo, crab meat, chicken broth, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
4. Stir in tomato paste.
5. Serve hot with crusty bread or over rice.
Cooking Time: 40-45 minutes
Vegan Callaloo Stew with Coconut Milk
This hearty stew is a twist on the classic Caribbean dish, featuring tender callaloo (amaranth) and flavorful coconut milk. Perfect for a cozy night in or as a comforting side dish.
Ingredients:
– 1 bunch callaloo (amaranth), chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté onions, garlic, and bell pepper in a little water until tender.
2. Add chopped callaloo, curry powder, cumin, salt, and pepper. Cook for 5 minutes or until the greens have wilted.
3. Pour in coconut milk and stir well.
4. Bring to a simmer and let cook for 15-20 minutes or until the stew has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Callaloo and Okra Stir-Fry
This vibrant stir-fry brings together the earthy sweetness of callaloo (amaranth) and the crispy texture of okra, all in a flavorful and aromatic dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 bunch callaloo, cleaned and chopped
– 1 cup okra, sliced
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: Scotch bonnet peppers for added heat
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent (3-4 minutes).
3. Add the chopped callaloo and cook until wilted (5-6 minutes).
4. Stir in the sliced okra; cook for an additional 2-3 minutes or until tender.
5. Season with salt, pepper, and a dash of Scotch bonnet peppers (if using).
6. Serve hot over rice or with your favorite side dish.
Cooking Time: 15-20 minutes
Callaloo Pasta with Garlic Butter Sauce
This Caribbean-inspired pasta dish combines the rich flavors of callaloo (leafy greens), garlic, and butter for a quick and satisfying meal.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups callaloo leaves, chopped
– 3 cloves garlic, minced
– 4 tbsp. unsalted butter
– 1/2 cup chicken broth
– 1 tsp. dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add chopped callaloo leaves and cook until wilted, about 3-4 minutes.
4. Pour in chicken broth and bring to a simmer. Reduce heat to low and let sauce thicken slightly.
5. Combine cooked pasta and garlic butter sauce. Season with salt, pepper, and thyme.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Callaloo and Sweet Potato Curry
This vibrant curry combines the tender leaves of callaloo (amaranth) with sweet potatoes, onions, and aromatic spices, resulting in a flavorful and nutritious dish. Perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 bunch callaloo (amaranth), cleaned and chopped
– 2 large sweet potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add sweet potatoes and cook for 5 minutes or until they start to soften.
5. Add callaloo leaves and stir well. Cook until the greens are wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Callaloo Fritters with Spicy Dip
Experience the vibrant flavors of the Caribbean with these crispy Callaloo Fritters served with a spicy dip that will leave you craving for more. This recipe is perfect for a quick snack or as an appetizer for your next gathering.
Ingredients:
– 1 bunch callaloo (amaranth), chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Spicy Dip ingredients: 1/2 cup mayonnaise, 1 tablespoon hot sauce, 1 tablespoon lime juice, and chopped cilantro for garnish
Instructions:
1. In a bowl, combine callaloo, onion, garlic, flour, baking powder, and salt.
2. Gradually add vegetable oil to form a thick batter.
3. Heat about 1 inch of oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil and fry until golden brown (about 3-4 minutes).
5. Drain fritters on paper towels and serve with Spicy Dip.
Cooking Time: 15-20 minutes
Callaloo and Shrimp Risotto
Experience the vibrant flavors of the Caribbean with this creamy Callaloo and Shrimp Risotto, featuring leafy amaranth greens and succulent shrimp.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed Callaloo leaves (amaranth)
– 1 pound large shrimp, peeled and deveined
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add rice; cook for 1 minute, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in Callaloo leaves and cook until wilted, about 2-3 minutes.
5. Add shrimp; cook until pink and cooked through, about 2-3 minutes more.
6. Remove from heat; season with salt and pepper to taste. Serve with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Callaloo-Stuffed Chicken Breast
Elevate your chicken game with this flavorful and aromatic dish, as the sweetness of callaloo pairs perfectly with the savory taste of chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 bunch of callaloo (or spinach), chopped
– 2 cloves of garlic, minced
– 1/4 cup of breadcrumbs
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon of lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together callaloo, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the callaloo mixture.
4. Close the incision and secure it with toothpicks or kitchen twine.
5. Brush the tops of the chicken breasts with olive oil and sprinkle with breadcrumbs.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
7. Cook for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Optional: Drizzle with lemon juice before serving.
Cooking Time: 25-30 minutes
Callaloo and Plantain Bake
This recipe combines the earthy flavors of callaloo (amocillo) with the sweetness of ripe plantains, all wrapped up in a crispy, buttery package. Perfect for a weeknight dinner or weekend brunch!
Ingredients:
– 1 bunch of callaloo (about 2 cups), cleaned and chopped
– 3-4 ripe plantains, sliced into 1-inch rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 garlic clove, minced
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add chopped callaloo and cook until wilted, about 5 minutes.
4. Arrange plantain slices on top of the callaloo mixture in a single layer.
5. Sprinkle with salt, pepper, and cheddar cheese (if using).
6. Transfer to a baking dish and bake for 20-25 minutes, or until plantains are caramelized and golden brown.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Callaloo and Cornmeal Cou-Cou
This traditional Caribbean dish combines the rich flavors of callaloo (amaranth greens) with the comforting warmth of cornmeal cou-cou. Perfect for a cozy evening meal.
Ingredients:
– 1 bunch of callaloo, chopped
– 2 cups of cornmeal
– 1 cup of water
– 1/4 teaspoon of salt
– Vegetable oil or butter for greasing
Instructions:
1. Bring the chopped callaloo to a boil in 2 cups of water. Reduce heat and simmer until tender, about 10-12 minutes.
2. In a separate pot, combine cornmeal and 1 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens and forms a dough-like consistency, about 5-7 minutes.
3. Add salt to taste and mix well.
4. Grease a 9×13 inch baking dish with vegetable oil or butter.
5. Place half of the cornmeal mixture in the prepared baking dish.
6. Pour the cooked callaloo over the cornmeal layer.
7. Top with the remaining cornmeal mixture, spreading evenly to cover the callaloo.
8. Bake at 350°F (180°C) for 25-30 minutes or until the cou-cou is lightly browned and crispy on top.
Cooking Time: 35-40 minutes
Callaloo and Lentil Stew
This hearty stew combines the flavorful leaves of callaloo with the nutritious goodness of lentils, perfect for a comforting meal on a chilly day. This recipe is a delightful fusion of Caribbean and Mediterranean cuisines.
Ingredients:
– 1 bunch callaloo (amaranth or pigweed), chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cumin, smoked paprika, lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Stir in chopped callaloo and season with salt and pepper to taste.
4. Simmer for an additional 10-15 minutes or until callaloo is tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 45-60 minutes
Callaloo and Scallion Pancakes
This recipe combines the flavors of the Caribbean with the simplicity of a pancake. Callaloo, a popular leafy green in Jamaican cuisine, adds a nutritious and delicious twist to this savory treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup scallions (green onions), chopped
– 1/2 cup callaloo leaves, chopped
– 1 large egg
– 1/2 cup milk
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, sugar, salt, and baking powder.
2. Add scallions, callaloo, egg, and milk. Mix until smooth batter forms.
3. Heat about 1 inch of vegetable oil in a non-stick skillet over medium-high heat.
4. Using a ladle, pour in small amounts of the batter to form pancakes.
5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for another minute.
6. Serve warm with your favorite toppings or as a side dish.
Cooking Time: About 15-20 minutes
Callaloo and Coconut Rice
This Caribbean-inspired dish combines the flavors of callaloo (amaranth leaves) with creamy coconut rice, perfect for a quick and delicious meal. The combination of tender greens and fluffy rice is sure to please.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup shredded coconut
– 2 tablespoons unsweetened coconut milk
– 1 tablespoon olive oil
– Salt, to taste
– 1 bunch callaloo (amaranth leaves), chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent.
3. Add chopped callaloo, garlic, and ginger; cook for 5-7 minutes or until greens are tender.
4. Stir in shredded coconut and unsweetened coconut milk. Cook for an additional 2-3 minutes.
5. Combine cooked rice with the callaloo mixture. Season with salt to taste.
Cooking Time: 20-25 minutes
Callaloo and Smoked Herring Salad
This Caribbean-inspired salad combines the freshness of callaloo with the rich flavor of smoked herring, perfect for a light and satisfying meal.
Ingredients:
– 1 bunch of callaloo (amaranth) leaves
– 1/2 cup of smoked herring fillets, flaked
– 1/4 cup of chopped red bell pepper
– 1/4 cup of chopped fresh cilantro
– 2 tablespoons of freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Rinse the callaloo leaves and chop them into small pieces.
2. In a large bowl, combine the flaked smoked herring, red bell pepper, and chopped cilantro.
3. Add the chopped callaloo leaves to the bowl and toss gently to combine.
4. Squeeze the lime juice over the salad and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes (prep time only)
Callaloo and Pumpkin Soup
This creamy soup combines the flavors of callaloo (amaranth leaves) with roasted pumpkin, creating a unique and nutritious meal perfect for any occasion.
Ingredients:
– 1 bunch callaloo, chopped
– 1 medium-sized pumpkin, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté onion, garlic, and ginger in olive oil until softened.
4. Add chopped callaloo, roasted pumpkin, vegetable broth, and coconut milk to the pot. Bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 1 hour
Callaloo and Jerk Pork Stir-Fry
A flavorful fusion of Caribbean and Asian cuisine, this stir-fry combines the spicy kick of jerk pork with the tender, slightly sweet callaloo greens.
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 2 cups callaloo greens, chopped
– 2 cloves garlic, minced
– 1 tablespoon jerk seasoning
– 1 tablespoon vegetable oil
– 1 cup mixed bell peppers (any color), sliced
– Salt and pepper to taste
– 1 lime, cut into wedges (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add the garlic, jerk seasoning, and bell peppers. Cook for 1 minute, stirring constantly.
4. Add the callaloo greens to the skillet, stirring to combine with the spice mixture. Cook until greens are tender, about 2-3 minutes.
5. Return the pork to the skillet and stir-fry until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with lime wedges if desired.
Cooking Time: 15-20 minutes
Callaloo and Dumplings in Broth
Callaloo, a popular Caribbean dish, gets a comforting twist with the addition of fluffy dumplings simmered to perfection in a rich broth. This recipe combines the flavors of leafy greens, aromatic spices, and tender dumplings for a satisfying meal.
Ingredients:
– 1 bunch callaloo (amaranth or pigweed leaves)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 2 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– Salt and black pepper to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion, garlic, and Scotch bonnet pepper (if using). Cook until the onion is translucent.
2. Add the callaloo leaves and cook until wilted.
3. In a separate bowl, whisk together flour, salt, and baking powder. Gradually add water to form dumpling mixture.
4. Drop spoonfuls of the dumpling mixture into the pot with the callaloo.
5. Pour in chicken broth, cover the pot, and bring to a boil. Reduce heat and simmer for 20-25 minutes or until dumplings are cooked through.
6. Season with salt and black pepper to taste.
Cooking Time: 30-40 minutes
Callaloo and Avocado Wrap
Discover the vibrant flavors of the Caribbean with this refreshing Callaloo and Avocado Wrap recipe. A perfect combination of spicy, savory, and creamy, this wrap is sure to become a favorite.
Ingredients:
– 1 large callaloo leaf (or substitute with collard green or spinach)
– 1 ripe avocado, sliced
– 1/2 cup cooked chicken breast, diced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon jerk seasoning
– Salt and pepper to taste
– 1 large flour tortilla
– Optional: shredded cheese, sour cream, or salsa for added flavor
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Add olive oil, garlic, and jerk seasoning. Cook for 1 minute.
3. Add cooked chicken breast and stir until heated through.
4. Meanwhile, warm the callaloo leaf by wrapping it in a damp paper towel and microwaving for 30 seconds.
5. Assemble the wrap by spreading the chicken mixture on the center of the tortilla, followed by sliced avocado and callaloo leaf.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up to complete the wrap.
Cooking Time: 10-12 minutes
Callaloo and Black Bean Tacos
This recipe combines the vibrant flavors of Caribbean callaloo with the richness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and delicious meal or as an innovative addition to your next fiesta.
Ingredients:
– 1 bunch of callaloo (amaranth) leaves
– 1 can black beans, drained and rinsed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for cooking
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream, salsa
Instructions:
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add callaloo leaves and cook until wilted, about 5 minutes.
5. Stir in black beans, cumin, paprika, salt, and pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the callaloo-black bean mixture onto a warmed tortilla.
Cooking Time: Approximately 15-20 minutes
Summary
Get ready to spice up your cooking with these 20 mouth-watering Caribbean-style callaloo recipes! From classic dishes like Jamaican Callaloo with Saltfish and Trinidadian Callaloo Soup with Crab, to modern twists like Vegan Callaloo Stew with Coconut Milk and Callaloo Fritters with Spicy Dip. Explore the versatility of callaloo as it’s paired with okra, pasta, sweet potatoes, shrimp, plantains, cornmeal, lentils, scallions, coconut rice, smoked herring, pumpkin, jerk pork, dumplings, avocado, and black beans. Whether you’re looking for comfort food or a quick meal, this collection has something for everyone.