Island-Style Callaloo with Steamed Provisions and Fried Plantains

Name: Island-Style Callaloo with Steamed Provisions and Fried Plantains
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1 pound salt cod fillet (fillet); 1 pound collard greens (tough stems removed, chopped); 0.5 pound fresh okra (trimmed, sliced 1/2-inch thick); 13.5 fluid ounce coconut milk (full-fat); 1 yellow onion (medium, chopped); 4 clove garlic (minced); 2 fresh thymes; 1 whole scotch bonnet pepper (slit on one side); 0.25 cup fresh green onions (chopped); 2 tablespoon vegetable oil; 1 teaspoon black pepper; 1 pound yuca (peeled, cut into large chunks); 1 sweet potato (medium, peeled, cut into large chunks); 1 green plantain (large, peeled, cut into large chunks); 0.5 teaspoon salt; 2 plantains (very ripe, peeled, sliced 1/2-inch thick on the diagonal); 2 cup vegetable oil

A deeply flavorful and creamy callaloo made with collard greens, okra, and saltfish, served alongside hearty boiled provisions and sweet fried plantains for a complete taste of the islands.

Prep: 50 min
Cook: 1 hr
Total: 1 hr 50 min
Servings: 4
Cuisine: Trinidadian
Difficulty: Hard
Cost: $6.77/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber
Low-Cholesterol

Ingredients

1 pound salt cod fillet (fillet)
1 pound collard greens (tough stems removed, chopped)
0.5 pound fresh okra (trimmed, sliced 1/2-inch thick)
13.5 fluid ounce coconut milk (full-fat)
1 yellow onion (medium, chopped)
4 clove garlic (minced)
2 fresh thymes
1 whole scotch bonnet pepper (slit on one side)
0.25 cup fresh green onions (chopped)
2 tablespoon vegetable oil
1 teaspoon black pepper
1 pound yuca (peeled, cut into large chunks)
1 sweet potato (medium, peeled, cut into large chunks)
1 green plantain (large, peeled, cut into large chunks)
0.5 teaspoon salt
2 plantains (very ripe, peeled, sliced 1/2-inch thick on the diagonal)
2 cup vegetable oil

Instructions

Prepare the salt cod: Rinse 1 pound salt cod fillet under cold water. Place in a bowl, cover with fresh cold water, and soak for at least 4 hours or overnight, changing the water 2-3 times. This desalinates the fish. After soaking, drain, and then boil in fresh water for 15-20 minutes until tender. Drain, let cool, then flake into small pieces, removing any skin or bones.
In a large pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add the chopped yellow onion and minced garlic. Cook for 5 minutes until softened. Add the 2 sprigs fresh thyme, the slit scotch bonnet pepper (do not burst it unless you want it very spicy), and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Stir in the chopped collard greens and sliced fresh okra. Cook for about 5-7 minutes until the greens start to wilt. Add the flaked salt cod and 1 can full-fat coconut milk. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until the greens are very tender and the sauce has thickened. Remove the scotch bonnet pepper before serving.
While the callaloo simmers, prepare the provisions. In a separate large pot, add 1 pound peeled yuca, 1 medium sweet potato, and 1 large green plantain (all cut into large chunks). Cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until all provisions are fork-tender. Drain well and keep warm.
Fry the plantains: In a deep skillet or pot, heat 2 cups vegetable oil to 350°F (175°C). Fry the 2 very ripe plantain slices in batches for 2-3 minutes per side, until golden brown and caramelized. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Lightly salt immediately.
Once the callaloo is cooked, remove the thyme sprigs and the scotch bonnet pepper. Use an immersion blender or a whisk to 'swizzle' or blend the callaloo directly in the pot until it reaches a smooth, slightly thick consistency. If you don't have an immersion blender, carefully transfer small batches to a regular blender and blend until smooth, then return to the pot.
Stir in the chopped fresh green onions. Taste the callaloo and adjust seasoning if necessary; you may not need much additional salt due to the salt cod.
Serve the hot Callaloo alongside the steamed provisions and fried plantains. Enjoy.

Notes

Callaloo is traditionally made with dasheen bush (taro leaves), which provides a unique texture and flavor. Collard greens with okra are a good substitute for accessibility and still provide the desired creaminess and earthiness. Be sure to desalt the cod thoroughly for the best flavor balance.

Nutrition (per serving)

Calories: 899
Protein: 29.9 g
Carbohydrates: 120 g
Fat: 33.6 g
Fiber: 18.5 g
Sodium: 759 mg
Saturated Fat: 15.5 g
Sugar: 31.3 g
Cholesterol: 55 mg