Breadfruit And Callaloo Stew

Breadfruit and Callaloo Stew is a traditional dish from Saint Helena, a remote island in the South Atlantic Ocean. This hearty stew is packed with the flavors of the island and makes for a satisfying meal.

Vegetarian Gluten Free Main Course Saint Helenian Stew Breadfruit Callaloo Saint Helena
Breadfruit And Callaloo Stew

Ingredients

  • 1 breadfruit, peeled and diced
  • 2 cups callaloo leaves, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 scotch bonnet pepper, whole
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the diced breadfruit and callaloo leaves to the pot.
  3. Pour in the coconut milk and vegetable broth. Add the whole scotch bonnet pepper.
  4. Season with salt and pepper, then bring the stew to a simmer.
  5. Cover and cook for 1 hour, or until the breadfruit is tender.
  6. Discard the scotch bonnet pepper before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Cooking pot Knife Spoon

Serving suggestions

Serve the Breadfruit and Callaloo Stew with a side of rice or crusty bread.

Tips & tricks

For a spicier stew, you can chop the scotch bonnet pepper and add it to the pot instead of leaving it whole.

Cost

$10