Callaloo, What It Do

Name: Callaloo, What It Do
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Latin American, American
Ingredients: 1/2 cup tipo "00" flour; 1/2 cup cornstarch; 1/2 tsp baking powder; 6 large shallots, sliced into 1/4"-thick rings; 4 c vegetable oil; 1/4 c grapeseed oil; 6 garlic cloves, finely grated; 3 large shallots, finely chopped; 1 bunch cilantro, finely chopped; 2 tbsp fresh thyme leaves; 7oz okra, thinly sliced; 5 cups chopped callaloo greens (amaranth, taro leaves, or mustard greens); 7oz pumpkin, diced; 1 Scotch bonnet pepper, halved and seeded; 1 can coconut milk; Flaky sea salt

8 steps

Prep:30minCook:50min

From the Ghetto Gastro cookbook: "Here we have callaloo with okra, pumpkin, aromatics, and pepper. The addition of crispy shallots, while not a traditional preparation, adds a brightness and texture to the dish.

Updated at: Thu, 17 Aug 2023 02:32:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories2519.2 kcal (126%)

Total Fat256.9 g (367%)

Carbs56 g (22%)

Sugars7.9 g (9%)

Protein12.2 g (24%)

Sodium985.1 mg (49%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Make the flour mix (can be made ahead of time)

Step 1

In a medium bowl, mix the flour, cornstarch, and baking powder. Set aside.

Make the crispy shallots

Step 2

Rinse the shallot rings in cold water, then soak them in the coconut milk for 1 hour.

Step 3

In a deep fryer or heavy-bottomed bot, heat the vegetable oil over medium-high heat until it registers 350deg F on an instant-read thermometer; adjust heat as needed to maintain. Line a sheet pan with paper towels and set it nearby.

Step 4

Drain the shallots from the shallot rings, but keep them slightly wet; this will allow the flour to stick better.

Step 5

Working in even batches, dredge the shallots in the flour mixture, then add them to the hot oil and fry until golden brown, about 2 minutes. They can burn quickly, so don't walk away. Drain on the paper towel-lined pan and season with salt. Repeat with the remaining shallots.

Make the callaloo

Step 6

In a large heavy-bottomed pot with a lid, heat the grapeseed oil over medium heat. Add the garlic and cook until the garlic becomes fragrant but does not develop color.

Step 7

Add the chopped shallots and cook until soft and translucent, about 1 minute. Add the scallions, cilantro, and thyme, and cook, stirring, for another minute.

Step 8

Stir in the okra, greens, pumpkin, and scotch bonnet, then follow with the coconut milk. Season to taste with salt and black pepper. Stir well and cover with a lid. Reduce the heat to medium-low and cook until the pumpkin is tender, 30-40 minutes. Transfer to a serving dish, garnish with the crispy shallots, and serve.