Christian Jalim
Matsuyama BOE ES/JHS ALT, 2019-2024
Christian Jalim is a fifth year ALT JET living in Matsuyama. He originally hails from Manzanilla, in rural Trinidad, which boasts the longest coastline in the country, various geographical places of interest, and lush greenery wherever you turn. He is super excited to be able to share his culture through food!
About the Recipe
Should be noted that an immersion blender is important for this recipe.
This goes best with on top of plain rice with a slice of macaroni pie on the side.
Callaloo
Servings: 4 Prep. Time: 30 mins Cook Time: 45 mins
Ingredients
1 onion, diced
3 cloves garlic, minced
1 tbsp green seasoning
250g okra, cut into thick slices
250g kabocha, cubed
500g spinach, roughly chopped
1 tin coconut milk
2-3 bouillon cubes
2-3 tbsp of flavourless oil
1 tbsp black pepper
Salt to taste
Method
1. In a deep pot, sauté onions in oil until translucent then add garlic and green seasoning and sauté until fragrant.
2. Add in the okra, pumpkin, spinach, coconut milk, bouillon cubes. Fill the emptied coconut milk tin with warm water and add to the pot.
3. Cover and cook on medium heat for about 15 minutes until everything is soft.
4. Once the pumpkin is soft, reduce the heat to low and blend using the immersion blender. How much you blend depends on the consistency you want. Some Trinibagonians love a completely smooth callaloo while others like it a bit more chunky, so it’s completely up to personal preference.
5. At this point, check for seasoning and add more salt or even another bouillon cube if needed.
6. Cook uncovered for another 5-10 minutes on medium heat. Then enjoy.
Tips 👌
This recipe can be vegan/vegetarian depending on the bouillon you use!
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