The perfect mix of Dominican and Togolese flavours, with the freshness of a leafy vegetable dish combined with the spicy and smoky flavours.
you will need
- - 600 grams spinach
- - 400 grams okra
- - 300 grams tomato
- - 400 grams dried fish
- - 200 grams palm oil
- - 150 grams onion
- - 50 grams garlic
- - 50 grams ginger
- - 20 grams habanero pepper
- - 20 grams crayfish
- - 30 grams bouillon cube
- - 20 grams salt
- - 20 grams black pepper
1. Clean and chop the spinach
2. Wash and slice the okra
3. Chop the tomato, onion, garlic, and ginger
4. Heat the palm oil in a large pot
5. Add the onion, garlic, and ginger to the pot and cook until softened
6. Add the okra to the pot and cook for 5 minutes
7. Add the spinach, tomatoes, dried fish, bouillon cube, salt, and black pepper to the pot
8. Cover the pot and cook for 15 minutes, or until the spinach is wilted
9. Add the crayfish to the pot and cook for 5 minutes more
10. Serve the callaloo hot with fufu or rice
For a spicier callaloo, add more habanero pepper
For a more umami-rich callaloo, use smoked dried fish
Serve the callaloo with a side of fried plantains for a complete meal