Caribbean Steamed Callaloo Stew with Sweet Potato
A hearty and vibrant Caribbean-inspired steamed callaloo stew featuring tender Caribbean callaloo leaves, sweet potatoes, and aromatic herbs, gently steamed to preserve natural flavors and nutrients. This comforting vegetarian stew celebrates traditional Caribbean ingredients and techniques, making it perfect for a wholesome weeknight meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Caribbean Steamed Callaloo Stew is a vibrant and nourishing vegetarian dish that celebrates the unique flavors of the Caribbean. The recipe features tender callaloo leaves combined with sweet potatoes and aromatic herbs, all gently steamed to retain their freshness and nutrients. This wholesome stew makes for a perfect comforting weeknight meal with hearty, earthy, and aromatic notes.
Why you’ll love it
- Nutritious and wholesome: Packed with seasonal produce and leafy greens, steamed to preserve essential nutrients.
- Authentic Caribbean flavors: Uses traditional ingredients like callaloo, thyme, and Scotch bonnet for an authentic taste.
- Vegetarian and versatile: Meat-free but hearty enough to satisfy, can be customized with your favorite seasonal vegetables.
- Simple cooking method: Steaming enhances the natural flavors, making the dish light yet filling.
Ingredient notes
- Callaloo leaves: If unavailable, substitute with young spinach or amaranth leaves, though authentic callaloo is preferred.
- Sweet potatoes: Select firm, medium-sized sweet potatoes with vibrant orange flesh for natural sweetness.
- Scotch bonnet pepper: Use whole to infuse flavor without overwhelming heat; remove before serving.
- Aromatic herbs: Fresh thyme and scallions build classic Caribbean layers of flavor.
Serving & storage
Serve hot as a main vegetarian stew or alongside rice and peas for a fuller meal. This stew keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until piping hot. For longer storage, it can be frozen up to 3 months; thaw overnight before reheating. Always ensure reheated food reaches an internal temperature of 756C (1656F) for safety.
Advert
Chef tips
- Do not pierce or break the Scotch bonnet pepper during cooking to prevent the stew from becoming too spicy.
- If using a conventional steaming basket, ensure the water does not touch the food to avoid boiling it instead of steaming.
- Fresh callaloo leaves provide the best flavor; if using frozen, thaw and drain excess water before steaming.
- Serve with a side of lentils, rice, or crusty bread for a more filling meal.
Ingredients
- 500 g (1.1 lbs) fresh Caribbean callaloo leaves, washed and roughly choppedCaribbean callaloo leaves
- 400 g (about 2 medium) sweet potatoes, peeled and diced into 2 cm cubessweet potatoes
- 1 medium onion, finely choppedonion
- 3 cloves garlic, mincedgarlic
- 2 scallions, choppedscallions
- 1 whole Scotch bonnet pepper, washedScotch bonnet pepper
- 2 sprigs fresh thymefresh thyme
- 1 medium tomato, choppedtomato
- 2 tbsp vegetable oil (or coconut oil)vegetable oil
- 1 tsp sea salt, or to tastesea salt
- 1/2 tsp freshly ground black pepperblack pepper
- 250 ml (1 cup) vegetable stock or watervegetable stock
- Juice of half a limelime juice
Advert
Equipment
- Large steaming pot with lid
- Steaming basket or rack
- Knife
- Cutting board
- Mixing bowl
- Wooden spoon
Nutrition per serving
- Calories280
- Protein5 g
- Carbs48 g
- Fat5 g
Step-by-step
Step 1
Prepare all the vegetables: peel and cube the sweet potatoes, chop the callaloo leaves, onion, tomato, garlic, and scallions.Step 2
Heat the vegetable oil in a skillet over medium heat. Sauté the onion, garlic, and scallions for about 5 minutes until softened and fragrant.Step 3
Add the chopped tomato and fresh thyme. Cook for another 3 minutes until the tomato softens.Step 4
In a large bowl, combine the sautéed mixture with the chopped callaloo leaves, diced sweet potatoes, sea salt, and black pepper. Mix gently to combine.Step 5
Pour in the vegetable stock or water and stir everything together.Step 6
Transfer the vegetable mixture into a steaming basket or heatproof bowl that fits inside your steaming pot. Place the whole Scotch bonnet pepper on top (do not pierce).Step 7
Fill the steaming pot with water just below the steaming basket level. Bring to a boil, then reduce to a simmer and cover to steam the stew for 30 minutes, or until the sweet potatoes are tender and callaloo leaves are wilted.Step 8
Remove the pot from heat. Carefully take out the Scotch bonnet pepper and discard. Stir the callaloo stew gently and drizzle with fresh lime juice.Step 9
Taste and adjust seasoning if necessary. Serve hot as a wholesome main dish or alongside rice.
Advert
Tags
Advert
Related recipes
Slow-Braised Caribbean Oxtail with Black Beans and Rice Grain Bowl
A hearty slow-braised Caribbean oxtail dish served over a vibrant grain bowl of seasoned rice and black beans, accented with fresh herbs and a squeeze of lime. This recipe embraces traditional Caribbean flavors with tender, melt-in-your-mouth oxtail slowly cooked to perfection, paired with wholesome grains for a comforting weeknight meal.
Slow-Braised Caribbean Beef Ribs with Callaloo
Tender slow-braised beef ribs infused with Caribbean spices, served alongside steamed callaloo and root vegetables for a wholesome, comforting weeknight meal.
Caribbean Chicken Dumplings in Coconut Broth
Tender chicken poached in a fragrant coconut broth served alongside hearty Caribbean-style dumplings, combining comforting flavors with a light cooking method ideal for a weeknight meal.