Steamed callaloo with green banana, a Caribbean, vegan and delicious meal for any occasion.
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Charlene Harris
A large bunch of callaloo
2-3green bananasscored lengthways with ends removed
3large tomatoeshalved and quartered
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.
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