Kallaloo
The Virgin Islands’ stew of greens, okra and seafood, with a little salted meat, made in big pots for festivals and served with fungi.
Ingredients
- 500 g spinach, chard or taro leaves
- 200 g okra
- 200 g salt pork or bacon
- 300 g white fish
- 200 g prawns or crab
- 1 onion
- 2 garlic cloves
- Thyme, chives and 1 chilli
- Salt and pepper
How to make it at home
- Simmer the salted meat in water for 20 minutes to draw out some of the salt, then drain and chop it.
- Fry the onion and garlic, add the meat, thyme and chilli, and cover with a litre of water.
- Add the chopped greens and sliced okra, and simmer for 30 minutes, stirring now and then.
- Add the fish and seafood and cook for 10 minutes more, until you have a thick stew.
- Check the seasoning and serve hot with fungi or rice.
The trick: The okra is what thickens the stew: don’t leave it out.