Jamaican

Orange and Coriander Jamaican Callaloo with Coconut Milk

Name: Orange and Coriander Jamaican Callaloo with Coconut Milk
Total time: 22 min
Yield: 2 servings
Cuisine: Jamaican
Ingredients: 400g callaloo leaves; 1 can coconut milk; 1 onion, chopped; 1 scotch bonnet pepper, diced; 2 cloves garlic, minced; 1 tbsp thyme; 1 tsp allspice; salt to taste; 1 tbsp orange zest; 1/2 tsp ground coriander

A zesty and fragrant variation with a fresh twist.

22 minutes2 servings

Method

Before sautéing onion, garlic, and scotch bonnet, add orange zest and coriander to the pot.
Wash and chop callaloo leaves.
In a pot, sauté onion, garlic, and scotch bonnet until fragrant.
Add callaloo, thyme, allspice, and water, cook 10 minutes.
Stir in coconut milk, simmer 5 minutes, season with salt.

Sides Mains

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