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Coconut braised callaloo
Shahir Massoud shows us how to cook with what's in season right now.
YIELDS
4
Ingredients
- 1 bunch callaloo, washed and trimmed
- 1/2 white onion, finely diced
- 1 tablespoon ginger, fresh and finely chopped
- 2 cloves garlic, finely minced
- 1 birdseye chili, finely minced (optional)
- 100g pancetta, diced
- 1 yellow pepper, finley diced
- 1 red pepper, finely diced
- 400ml can coconut milk
- 1/2 cup chicken stock
Directions
- Begin by sweating rendering out the pancetta in a large pan over medium-low heat, for two to three minutes.
- Then add some olive oil if needed, followed by the onions, ginger, garlic, chilli, and diced yellow and red pepper. Continue to sweat for two minutes, then add the callaloo. Season with salt and pepper, and cook for an additional two minutes.
- Add the coconut milk and stock, then bring up to a gentle boil. Reduce down to a simmer and allow to slowly braise for 20 to 30 minutes.
- Serve with roasted cod, chicken, or pork chops. Enjoy!
