“ilaloo” is a Rasta slang for “Callaloo”, a highly popular Caribbean dish which originated from West Africa. This green, leafy, spinach-like vegetable is typically prepared as one would prepare swiss chard or collard greens.
Callaloo, Coconut & Ginger Spiced Rice
Callaloo: The first leafy green vegetable I cooked.
- 4 cups packed Callaloo, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- Scotch bonnet pepper, use as desired
- 2 sprigs of thyme
- 1 cup coconut milk
- 1 teaspoon allspice
- Sea salt & freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 3 cups rice, washed (for this recipe I used long grained white rice)
- On medium heat, heat the oil in a large non-stick pot. Add the onion, garlic, ginger and thyme. Place the lid on the pot and cook for 4 minutes. Stir occasionally.
- Add the Callaloo to the pot. Close lid and cook for 3 minutes more, stirring occasionally.
- Add the rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes, stirring occasionally.
- Add the coconut milk, allspice, sea salt, black pepper and scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
- Reduce the heat to low and cook for 15 minutes – 20 minutes, until the rice is cooked. Remove thyme sprigs and enjoy.
The ginger in this dish gives it an extra spicy kick. You can also add salted fish as a meat alternative.