Jamaican Callaloo Postpartum Stew

In many Jamaican households, callaloo isn’t just a side dish—it’s a cultural staple. Whether served at breakfast with fried dumplings or as part of a hearty dinner, it’s cherished for its iron-rich, healing properties. This version turns callaloo into a full-bodied, coconut-infused stew, gently seasoned and loaded with vegetables—perfect for postpartum recovery or a nourishing family meal.

Total Time: 1 hrs 20 min Prep: 20 min Cook: 1 hr

Ingredients

• 1 lb Jamaican callaloo leaves, washed and chopped (or substitute with fresh spinach or amaranth if unavailable)

• 1½ cups diced pumpkin (Caribbean calabaza or butternut squash)

• 1 cup sliced okra

• 1 medium yellow onion, chopped

• 1 red sweet pepper, diced

• 4 stalks scallion, finely chopped

• 5 cloves garlic, minced

• 1 stalk celery, chopped

• ½ bunch fresh thyme sprigs

• 1 whole Scotch bonnet pepper, left whole (for flavor without heat)

• 2 cups coconut milk (unsweetened, preferably fresh or canned full-fat)

• 1½ cups vegetable broth or water

• 1 tsp all-purpose seasoning (or Jamaican spice blend of choice)

• 1½ tsp sea salt or to taste

• 1 tsp black pepper

• 1 tbsp coconut oil

Instructions

1. Prep the Pot:
   In a large Dutch pot or stew pan, heat the coconut oil over medium heat. Add onion, garlic, scallion, sweet pepper, and celery. Sauté until softened and fragrant, about 5 minutes.

2. Add the Greens & Veg:
   Stir in the chopped callaloo, pumpkin, and okra. Allow everything to steam and soften for about 8–10 minutes, stirring occasionally.

3. Pour in Liquids:
   Add the coconut milk and broth (or water). Mix well. Season with all-purpose seasoning, salt, and black pepper. Add the thyme and place the whole Scotch bonnet pepper on top—do not burst it unless you want it spicy!

4. Simmer Low & Slow:
   Cover the pot and reduce the heat to low. Let the stew simmer for 45 minutes to 1 hour, stirring gently every 15 minutes. If it thickens too much, add a little water to loosen the texture.

5. Final Touches:
   After simmering, remove the thyme sprigs and Scotch bonnet. You can use an immersion blender to pulse it once or twice if you'd like it smoother—but traditionally, it's enjoyed with a chunky, rustic texture.

Serving Suggestions

Serve hot with:

• Steamed white rice or hard food (boiled yam, green banana, dumpling)

• Roasted fish, stewed peas, or even baked tofu

• A side of ripe plantain for sweetness