Coconutty Callaloo with Salted Cod and Cornmeal Coo-Coo

A deeply flavorful, vibrant green stew made with leafy greens, okra, and rich coconut milk, studded with savory salted cod, served alongside smooth, firm cornmeal coo-coo.

• Prep: 40 min
• Cook: 1 hr
• Total: 1 hr 40 min
• Servings: 5
• Cuisine: Trinidadian
• Difficulty: Medium

Dietary

• Gluten-Free
• Nut-Free
• Low-Sugar
• Low-Cholesterol
• Low-Calorie

Tags

• steam
• comfort food
• classic
• rich

Ingredients

• 0.5 pound salted codfish
• 1 tablespoon vegetable oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 bunch fresh scallions (chopped (white and green parts))
• 1 pound spinach (fresh or frozen, chopped)
• 0.5 pound okra (fresh or frozen, sliced into 0.25-inch rounds)
• 1 can coconut milk (full-fat)
• 5 cup water
• 0.5 teaspoon black pepper (ground)
• 1 Coo-Coo (for serving)
• 2 cup yellow cornmeal
• 0.5 teaspoon kosher salt
• 2 tablespoon unsalted butter

Instructions

1. Prepare the salted codfish: Rinse the codfish thoroughly under cold running water. Place it in a pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain, discard the water, and repeat the boiling process with fresh water for another 15 minutes to remove excess salt. Drain, let cool slightly, then flake the codfish, removing any bones or skin. Set aside.
2. Prepare the Callaloo: In a large, heavy-bottomed pot, heat vegetable oil over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and chopped scallions, cooking for 2 minutes until fragrant.
3. Add the chopped spinach (or callaloo bush leaves) and sliced okra to the pot. Stir well and cook until the greens begin to wilt, about 5-7 minutes.
4. Pour in the full-fat coconut milk and 1 cup water. Add the flaked salted codfish and black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-30 minutes, stirring occasionally, until the greens are very tender and flavors have melded.
5. While the callaloo simmers, prepare the Coo-Coo: In a separate medium saucepan, combine 4 cups water, 1/2 teaspoon kosher salt, and unsalted butter. Bring to a rolling boil. Slowly whisk in the yellow cornmeal in a steady stream, stirring constantly to prevent lumps. Reduce heat to low.
6. Continue to stir the coo-coo vigorously with a sturdy spoon for 10-15 minutes, until it becomes very thick, smooth, and pulls away from the sides of the pot. It should be firm but still creamy. Be patient, as this requires continuous stirring.
7. Spoon the hot coo-coo into small, oiled bowls or custard cups. Lightly tap to settle and then invert onto serving plates. This creates individual dome-shaped servings.
8. Taste the callaloo and adjust seasoning if needed (the salted cod often provides enough salt, so taste before adding more). For a smoother consistency, use an immersion blender to briefly blend a portion of the callaloo, but traditionally it's left a bit chunky.
9. Serve the coconutty callaloo hot with individual portions of coo-coo.

Notes

If using fresh callaloo bush or taro leaves, be aware they can be itchy if not cooked properly; ensure they are thoroughly cooked. Spinach is a readily available substitute. The okra helps thicken the callaloo naturally.

Nutrition (per serving)

• Calories: 480
• Protein: 28 g
• Carbohydrates: 40 g
• Fat: 24 g
• Fiber: 7 g
• Sodium: 950 mg
• Saturated Fat: 16 g
• Sugar: 3.5 g
• Cholesterol: 50 mg