This Callaloo and Ground Provision recipe is a home favorite among many in the Caribbean. It's a comforting, rich one-pot meal that's deceptively simple to prepare. It's comfort food at its best. The union of the leafy callaloo, the starchy ground provisions (dasheen, yam, and sweet potato), and rich coconut milk is pure bliss! It reminds me of so many family gatherings, Sunday lunches, and lazy afternoons.

I recall my grandmother preparing this dish. The smell coming from the kitchen was always getting me all drooly. The flavor? heaven! I still miss her callaloo. My effort at recreating that same flavor in this recipe is my culinary heritage love letter to her! This easy recipe is versatile to whatever you've stashed in the pantry.

Callaloo and Ground Provision

Name: Callaloo-and-Ground-Provision
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 bunch Callaloo; 1 medium Dasheen; 1 medium Sweet Potato; 1 medium Yam; 1 medium Onion; 1 Scotch Bonnet Pepper; 2 sprigs Thyme; 2 tbsp Coconut Oil; 1 can (13.5 oz) Coconut Milk; 5 cups Water; to taste Salt

A vibrant and flavorful Caribbean one-pot dish, featuring tender callaloo greens and hearty root vegetables in a rich coconut milk sauce.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First, wash the callaloo thoroughly. Remove any tough stems and roughly chop the leaves. Set aside.
Next, prepare the ground provisions. Peel and wash the dasheen, sweet potato, and yam. Cut these into bite-sized pieces, roughly 1-inch cubes, to ensure even cooking.
In a large pot, heat up two tablespoons of coconut oil. Add the chopped onions and Scotch bonnet pepper (remove seeds for less heat if desired); sauté until softened and fragrant. About 5 minutes. Stir often.
Add the ground provisions to the pot and stir to coat with the oil and aromatics. Add 3 cups of water, salt, and thyme. Bring the mixture to a boil, reduce heat to a simmer, and cover. The provisions need to cook until tender, this should take about 20-25 minutes.
Once the provisions are almost done, add the callaloo and the remaining water to the pot. Stir gently to combine, bring back to a simmer and cover. Cook for another 5-10 minutes until the callaloo is wilted and tender. Don’t overcook or the callaloo will become slimy. Oh, and don't forget to stir occasionally so it doesn't burn.
Taste and adjust seasoning as needed. It's always better to add more salt slowly rather than overdoing it.
Remove from heat. Gently stir in 1 can of full-fat coconut milk. Stir carefully to create a creamy, beautiful sauce. This last step really makes it fantastic!
Serve hot, garnished with fresh thyme sprigs if desired. Enjoy your delicious and heartwarming Callaloo and Ground Provision!

📝 Notes

Adjust the amount of Scotch bonnet pepper to your desired level of spiciness. Remember, you can always add more, but you can't take it away!
Feel free to add other vegetables like okra, carrots, or pumpkin to enhance this dish even more.
For a richer flavor, consider using fresh grated coconut instead of canned coconut milk. But hey, canned is fine too!