RACHEL LETT
Callaloo was origianlly made by Jamaican slaves, as a frugal and nourishing meal. Delicate, fragrant and coconuty its hard to believe that this was considered a ‘poor man’s supper’— they certainly ate well!
Jamaican Callaloo Sauce
SERVES 6
1 small onion finely chopped
2 cloves garlic finely sliced
1-2 green chillies finely sliced use either 1 or 2 and remove the seeds (depending on the heat)
1 inch piece of ginger peeled and grated
1 tablespoon chopped thyme
1 teaspoon smoked paprika
1 teaspoon allspice
3 cloves crushed
200g creamed coconut (the one in a solid bar works best like Bart’s
300–400ml water
450g spinach
salt and pepper
1 lime juice
1–2 tablespoons fresh coriander
Ingredients
Heat a glug of oil and knob of butter in a heavy based pan, over a medium heat. Sauté the onion, garlic, ginger and chilli for 10 minutes until soft and transluscent.
Add the thyme, paprika, allspice and cloves, cook for 2 minutes. Add creamed coconut with 200ml of water, heat until the coconut has melted.
Add spinach, season with salt and pepper, bring to the boil, cook for 5–10 minutes until wilted down and tender.
Using a food processor or hand blender, blitz the spinach with coriander until smooth, adding more water to thin it out, until it reaches your desired consistency for a sauce.
Season with lime juice, salt and pepper. Serve alongside cauliflower rice and fresh crabmeat for a truly authentic Jamaican meal.