Callaloo Bush with Coconut Dumplings

Ingredients

• 1 lb Callaloo (fresh or frozen)
• 1 cup Okra (sliced)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 can Coconut Milk (full-fat)
• 1/4 small Scotch Bonnet Pepper (finely chopped, optional)
• 2 sprigs Thyme (fresh)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups All-Purpose Flour
• 1/2 cup Grated Coconut
• 1 tsp Baking Powder
• 1 cup Water

Instructions

1. 1If using fresh callaloo, wash and chop it. If using frozen callaloo, thaw it completely. Peel and chop the 1 medium onion. Mince the 3 cloves garlic. Slice the 1 cup okra.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, for 3-5 minutes, or until the onion is softened and translucent.
3. 3Add the prepared callaloo, sliced okra, 1/4 small Scotch bonnet pepper (if using), and 2 sprigs thyme to the pot. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
4. 4Pour in the 1 can full-fat coconut milk. Add the 1 tsp salt and 1/2 tsp black pepper. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low (300°F / 150°C). Cover the pot and cook for 25 minutes, or until the callaloo is tender. Stir occasionally.
5. 5While the callaloo simmers, prepare the dumplings. In a medium bowl, combine the 2 cups all-purpose flour, 1/2 cup grated coconut, and 1 tsp baking powder. Stir to mix them evenly.
6. 6Gradually add the 1 cup water to the flour mixture, stirring with a spoon or your hands until a soft, cohesive dough forms. Do not overmix. The dough should be slightly sticky but manageable.
7. 7Gently drop spoonfuls of the dumpling dough directly into the simmering callaloo. Ensure there is enough liquid to mostly cover the dumplings. Cover the pot tightly and continue to cook for 15 minutes, or until the dumplings are puffed up and cooked through. You can test a dumpling by carefully removing one and cutting it open; the inside should be firm and cooked, not doughy.
8. 8Remove the thyme sprigs before serving. Serve the callaloo hot with the coconut dumplings.

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