Vegetarian Sides… Callaloo Cook-up!

Callaloo Cook up

In Guyana we call a variety of green leafy vegetables callaloo. It is similar in taste and structure to spinach. In this dish I am using spinach, since I am not lucky enough to find callaloo in Denver. This is a one pot, rice dish and is great with fish and fried ripe plantains or just by itself. It’s a great alternative to rice and beans or cook-up rice with peas and meat.

Now for the recipe…

We're going to season this dish with 2 tomatoes (diced), 1 large onion (diced), 3 cloves garlic (finely chopped), salt, pepper and dried thyme. To get the dish started, saute onion, garlic and tomatoes in about 2 tbsp oil on medium heat, in a large stock pot.

We’re going to season this dish with 2 tomatoes (diced), 1 large onion (diced), 3 cloves garlic (finely chopped), salt, pepper and dried thyme.
To get the dish started, saute onion, garlic and tomatoes in about 2 tbsp oil in a large stock pot on medium heat.

For the callaloo (in this case spinach):Wash 1 bundle of spinach and chop into large chunks

For the callaloo (in this case spinach):
Wash 1 bundle of spinach and chop into large chunks.

Add callaloo (in this case spinach) to sauteed tomatoes and onions.Then add 2 cups rice.Add 1 can coconut milk (about 2 cups) and 2 cups water.Then add salt, pepper, and dried thyme. I also added a wiri wiri pepper for flavor. Cover and bring to a boil on high heat.

Add callaloo (in this case spinach) to sauteed tomatoes and onions.
Then add 2 cups rice.
Add 1 can coconut milk (about 2 cups) and 2 cups water.
Then add salt, pepper, and dried thyme. I also added a wiri wiri pepper for flavor.
Cover and bring to a boil on high heat.

Once the rice comes to a boil, reduce to low heat and cook until all the liquid evaporates and rice cooks.

Once the rice comes to a boil, reduce to low heat and cook until all the liquid evaporates and rice cooks.

There you have it Callaloo Cook-up Rice. Yum. Pretty quick and easy.

 

Callaloo Cook-up Rice

Ingredients:

2 Roma Tomatoes (diced)
1 large onion (diced)
3 cloves garlic (chopped)
1 bundle of spinach (washed and chopped)
2 cups long grain rice
1 can coconut milk (about 2 cups)
2 cups water
1 tbsp dried thyme (preferably Guyanese thyme)
1 tsp salt
1/4 tsp fresh ground black pepper
1 wiri wiri or similar (e.g. scotch bonnet) pepper. Used whole for flavor.
About 2 tbsp oil for cooking onions, garlic and tomatoes.

Directions:
Saute onions, garlic and tomatoes with about 2 tbsp oil, in a large stock pot on medium heat. When tomatoes are soft, add spinach and cook for about 2 to 3 minutes. Then, add rice, coconut milk and water. Add thyme, salt, black pepper and wiri wiri pepper. Stir together.Cover and bring to a boil on high heat. Once rice comes to a boil, reduce heat to low to medium and let simmer until rice cooks and all the water evaporates. Serve with your favorite protein and some fried ripe (sweet) plantains.


Tips and Ramblings:

1. This dish cooks in about 30 minutes, or as long as it will take for the rice to cook
2. At the end of the dish, I cut open the wiri wiri pepper for some mild heat
3. My husband wanted more heat and ate his with some good Guyanese pepper sauce
4. I served this dish with some pan fried tilapia and a nice green salad.

Happy Cooking!

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15 thoughts on “Vegetarian Sides… Callaloo Cook-up!

  1. This looks really good. Loving the vegetarian recipes! My boys would love this even though they are carnivores like their daddy. I cook greens all the time and love callaloo and spinach. I can find callaloo without any trouble, but sometimes the leaves look wilted and sad! So I also substitute spinach or mix them together if I can only find one nice looking bunch.

    • Metemgee says:

      You’re lucky. I wish we had a west Indian Market. The African/Jamaican market we have is very over priced. So I have to pray that the HMart has something remotely close to what I am looking for.

  2. schadah says:

    i also don’t have calaloo. I have frozen spinach. do you think it will work? Also do you think u can do bake recipe soon?

    • Metemgee says:

      You can absolutely use frozen spinach. You’ll just have to cook the spinach a bit longer since frozen spinach tends to be a bit tougher. Also I have a bake recipe on the site. It was one of te first things I posted. Check the recipe list. It’s under Sunday brunch or alphabetically under B πŸ™‚

  3. Chereece says:

    Tried it for dinner tonight with the spinach, and ooh la la!! Mmm mmm good. Everybody looking at me like “where’d she get this from”?? Haaaa!!

  4. Priscilla says:

    My husband loves callaloo cook-up so i will be trying this for lunch tomorrow.

    • Metemgee says:

      Great. Let me know how it turns out.

      • Priscilla says:

        Just wanted you to know it came out well. I did a slight modification though, I added about 1 teaspoon turmeric powder (as you probably know it good for a lot of things) and a little bit more salt. I served this with fry ripe plantains, cucumbers, lettuce and some fresh wiri wiri pepper sauce. My husband said he really enjoyed the food:) So thanks for this recipe.

      • Metemgee says:

        Happy it came out good. And the recipes are here for you to make them your own, so feel free to add or take away whatever ingredients you want. I do the same with recipes from other blogs and cooking site πŸ˜‰

  5. KT says:

    I made this recipe last evening with brown rice and it is was so delicious. This was my first time cooking callaloo cook up (I myself used spinach). Thank you for this recipe, can’t wait to try the others.

  6. Neville says:

    Keep it coming. My Callaloo tastes neaarly as nice a what my mom cooked. I have to say I pimped your recipe by adding some schrimps as my mother cooked it so πŸ™‚

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