Calalloo in Ginger-Lime Coconut Milk

Doesn't look like much, but this dish is swimming in flavour

Doesn’t look like much, but this dish is swimming in flavour

This isn’t exactly a camping recipe. As in, I didn’t actually make it when I was camping. But I wanted to, since it’s so easy and a healthy departure from the usual camping fare. If you’ve never really had Jamaican food, you’re in for a treat. Full of interesting pairings, like thyme and ginger, scotch bonnets and coconut milk, it’s at the same time very familiar and comforting, and totally unlike anything you’ve had before. Much of the food is very simple to prepare, too. Full of steamed greens and mashed tubers, beans and rice, there’s so much a vegan can borrow from the Jamaican diet.

Calalloo is a big, leafy green, otherwise known as amaranth leaves. You can substitute full leaf spinach, but be sure to add it just at the very end of cooking, as spinach is more fragile than calalloo. To make this camping-friendly, pre-mince your ginger in the food processor at home and just bring along a jar to add to recipes- this is what I do with the garlic, too. Also, you can substitute real Jamaican scotch bonnet hot sauce instead of using your own peppers. Unless you are very experienced with the dangers of using very hot peppers, I really do recommend sticking to a bottled sauce. Serve this alongside some simple rice with kidney beans or perhaps some mashed sweet potato. Add a tall glass of ginger beer and you’re set!

Calalloo in Ginger-Lime Coconut Milk

2 tbsp coconut oil
1 large bunch calalloo, about 2 lbs, ripped from stems and roughly chopped
1 sweet red bell pepper, chopped
1/2 of 1 seeded scotch bonnet, or scotch bonnet sauce, 1 tbsp (start with less and add to taste- be careful! It’s hot)
3 garlic cloves, minced (1 tbsp)
4-inch knob of ginger, minced (3 tbsp)
1 small bunch thyme stems, tied into a bundle (or 1 tsp dried thyme leaves)
1 can coconut milk
1 tbsp brown sugar
1 lime, juiced

1) Saute the pepper(s), garlic and ginger in the oil briefly to release flavours, about 1 minute

2) Add remaining ingredients, stir and cover about 5 minutes

3) Remove cover and cook longer if the greens aren’t fully softened. Calaloo does well with a good simmer, do don’t be afraid of over-cooking it. 

And now, gratuitous kitty picture! These guys are available for adoption!

Just look at those fluffy faces!

Just look at those fluffy faces!