Steamed callaloo

Steamed callaloo and chayote

Category: Main meal | Serves: 4

Prep time: 10 minutes | Cooking time: 10 minutes


2 large bunches of callaloo (150g)

1 medium onion, thinly sliced

Half head of garlic, crushed (about 5 gloves)

100g cherry tomatoes, halved

5 sprigs of thyme

1 chayote (christophene), thinly sliced

De-seeded and finely sliced scotch bonnet pepper to taste

  1. Carefully wash the callaloo in cold water and remove any discoloured leaves or stalks.
  2. Add onions, tomatoes and garlic to a large non-stick pan and cook on a low heat for 5-10 minutes or until onions soften. If food starts to stick, add a spoon of water.
  3. Add all other ingredients, cover with a tight lid and cook on a low heat for 10-12 minutes or until the callaloo wilts and onions are soft.

Nutritional information

Steamed Callalo and Chocho