Callaloo and Coconut Rundown
A classic Caribbean breakfast dish featuring callaloo simmered in a creamy coconut rundown sauce. This dairy-free version maintains the richness and flavor of the traditional recipe.
Ingredients
- about 450 g Fresh Callaloo
- 2 cans Coconut Milk
- 1 medium Chopped Onion
- 2 cloves Chopped Garlic
- 1/2 small Chopped Scotch Bonnet Pepper
- 1 medium Chopped Tomato
- 3 sprigs Fresh Thyme
- 1 tsp Salt
- 1/2 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the about 450 g Fresh Callaloo thoroughly. Remove and discard any tough stems, then chop the leaves into bite-sized pieces.
- 2In a large heavy-bottomed pot, combine the 2 cans Coconut Milk, 1 medium Chopped Onion, 2 cloves Chopped Garlic, 1/2 small Chopped Scotch Bonnet Pepper, 1 medium Chopped Tomato, and 3 sprigs Fresh Thyme.
- 3Place the pot over medium heat and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the aromatics have softened slightly.
- 4Add the chopped about 450 g Fresh Callaloo to the pot. Stir well to combine it with the coconut milk mixture.
- 5Season the callaloo mixture with 1 tsp Salt and 1/2 tsp Black Pepper. Stir again to distribute the seasonings evenly.
- 6Reduce the heat to medium-low. Cover the pot and let the callaloo simmer for 25-30 minutes, or until the callaloo is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- 7Remove the thyme sprigs before serving. Serve the Callaloo and Coconut Rundown hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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