Boat Labu Isi Konk Dan Callaloo (conch And Callaloo Stuffed Zucchini Boats)
Boat Labu Isi Konk dan Callaloo is a delicious dish from the Turks and Caicos Islands that features zucchini boats stuffed with conch and callaloo, a popular leafy green vegetable in Caribbean cuisine.
Ingredients
- 4 zucchinis
- 1 lb conch, diced
- 2 cups callaloo, chopped
- 1 onion, diced
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, finely chopped
- 1/4 cup coconut milk
- 1/4 cup bread crumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the seeds to create "boats". Place them on a baking sheet.
- In a skillet, sauté the conch, callaloo, onion, tomatoes, garlic, and scotch bonnet pepper until the vegetables are tender.
- Stir in the coconut milk and bread crumbs, then season with salt and pepper.
- Spoon the conch and callaloo mixture into the zucchini boats.
- Bake for 20-25 minutes until the zucchinis are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 12g
Supplies
Baking sheet Skillet Spoon
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Boat Labu Isi Konk dan Callaloo with a side of rice and peas for a complete Caribbean meal.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Be cautious, as they are very hot!
Cost
$20