Ever since I made and shared my recipe for Stuffed Grilled Snapper, I knew this recipe would be popular with vegans, vegetarians, and those following the Italian food path. It’s an easy and delicious stew made with pumpkin, spinach, and Jamaican callaloo. (Chorai Bagi) And okra.
What you need…
1 1/2 tablespoons vegetable oil
1/2 medium sized onion (slice)
6-8 garlic cloves (Crushing)
1/2 teaspoon black pepper
4 sprigs of thyme (Leaves only)
1 teaspoon garlic/herb blend (Seasoning powder)
2 pimento peppers (aka seasoned peppers – sliced)
1/2 pound pumpkin (Dice)
12-15 okra, stems removed, chopped
1 pound Jamaican callaloo (Chorai Bagi)
2 tablespoons water
½ teaspoon salt (Adjust)
Chili pepper (See note below)
1/2 pound baby spinach (chopped)
Please note! The video below goes into more detail about the recipe so I highly recommend watching it – it explains what Jamaican callaloo is, how to make it, and what to substitute if it’s not available. If you are making this recipe gluten free, please check the full list of ingredients to ensure it meets your gluten free dietary requirements.
Prepare all the ingredients in advance (Watch the video that explains it all). Heat the oil in a wide frying pan over medium heat and add the onion, garlic, black pepper, garlic-herb mix, pimento pepper and thyme leaves. Reduce heat and sauté gently for 3 minutes.
Add the diced pumpkin (or squash) Cover and heat for 2 to 3 minutes.
At this point, add the chopped okra and salt and stir well.
Add the washed and chopped Jamaican callaloo and 2 tablespoons of water. Reduce the heat to medium/low, cover the pot and simmer for 5 to 6 minutes, stirring every few minutes to make sure nothing sticks.
I added 4 wili wilis and 1 bird’s eye pepper. whole Stored in a pot whole Be sure to oil them while cooking. This way you won’t taste the raw heat of the chili peppers, but you’ll get to taste the oily flavor of the chili pepper skins. You can remove them later and discard them, but or If you like spicy food, mash it as you eat. That’s what I did. Sadarothi.
Remove the lid, add the washed and chopped spinach and mix well. Cook uncovered for 4-5 minutes.
At this point, check the amount of salt and adjust to taste. Burn off any liquid remaining in the bottom of the pan and turn off the heat on the stove.
If you want to add a little coconut milk to make it more festive, omit the water I added and add 1/2 cup coconut milk. Fresh ginger, turmeric, or roasted cumin (Gira) It would be a great addition.
As mentioned above, I have served it with sada roti, but steamed rice, boiled dumplings, ground rations or even just boiled potatoes will go well with this. If all else fails, try toasting some bread.
