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Steamed callaloo with green banana

Steamed callaloo with green banana, a Caribbean, vegan and delicious meal for any occasion.
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Calories 0
Author Charlene Harris


  • A large bunch of callaloo
  • 2-3 green bananas scored lengthways with ends removed
  • 1 small onion sliced
  • 2 small scallions chopped
  • 1 teaspoon of thyme
  • 1/2 teaspoon black pepper
  • 3 garlic cloves minced
  • 3 large tomatoes halved and quartered
  • 2 tablespoons of coconut
  • himalayan pink salt to taste
  • **additional water for steaming


  • Start by boiling a large pot of water, this should be 3/4 full just enough to cover the green bananas
  • Carefully lower the green bananas into the boiling water, then reduce to a simmer. The skin of the banana will darken which is normal and should take approximately 20 minutes to cook throughly - pierce with a fork to determine its readiness.
  • Once cooked drain off the water, allow to cool before peeling and slicing the green bananas.
  • In a frying pan with the coconut oil on medium heat, sautee the onions, scallions and garlic until almost brown then add the sliced green bananas and tomatoes before continuing to sautee everything as the tomatoes begin to soften
  • Season with thyme, black and himalayan pink salt accordingly.
  • If the food starts to stick to the pan add a few tablespoons of water.
  • Finally add the callaloo and cover with a tight lid on.
  • Steam for 10 minutes, check throughout this time to ensure a small amount of water is present, if not add a tablespoon more.
  • Serve to your desire.