🏝️ Caribbean

Plantain Callaloo Bowl

Name: Plantain Callaloo Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 200 ml Coconut Milk; 150 g Okra; 750 ml Stock or Broth; 2 tbsp Coconut Oil; 1 tsp Allspice; 300 g Callaloo; 4 ripe Plantain

🏝️ Caribbean

A slow-simmered caribbean pot of plantain, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Coconut Milk200 ml
Okra150 g
Stock or Broth750 ml
Coconut Oil2 tbsp
Allspice1 tsp
Callaloo300 g
Plantain4 ripe

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Warm the Coconut Oil in a heavy casserole and brown the plantain well on all sides — real colour means real flavour.
2
Lift the plantain out, soften the onion and garlic in the same pot, then add the allspice.
3
Return the plantain, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh thyme right before serving.

Chef's tip

For deeper flavour, toast the allspice in the oil before adding anything wet.

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Watch how it's made

Video: THE BEST JAMAICAN FRIED PLANTAIN CUP RECIPE | WITH JACK MACKEREL | GREEN PLANTAIN BOWL · on YouTube