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Name: Authentic Antiguan Callaloo Stew Recipe
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 1 lb fresh callaloo leaves (taro or dasheen leaves), washed and stems removed; 4 oz salted pork or salted beef, diced (can substitute with smoked turkey or ham hock); 1 large onion, finely chopped; 4 cloves garlic, minced; 1 Scotch bonnet pepper, whole (for flavor; do not puncture) or 1/2 teaspoon crushed red pepper flakes (adjust to heat preference); 1 cup coconut milk (full-fat); 2 cups chicken or vegetable broth; 2 tablespoons vegetable oil; 1 teaspoon dried thyme; 1/2 teaspoon ground allspice (optional, but traditional); 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 teaspoon salt (adjust to taste, as salted meat may be salty); 1 large tomato, diced (optional, for added acidity); 1 stalk celery, finely chopped (optional, for extra flavor); 1 medium carrot, diced (optional, for sweetness and texture)

Antiguan Callaloo Stew

Antigua and Barbuda

Antigua

A thick, savory stew made with callaloo leaves, coconut milk, and spices.

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