Kallaloo
A St. John favorite for Old Year’s Night (New Year’s Eve), kallaloo is a spicy stew of squash and greens served over cornmeal.
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A St. John favorite for Old Year’s Night (New Year’s Eve), kallaloo is a spicy stew of squash and greens served over cornmeal.
Ingredients
Kallaloo
- 1 lb. West Indian pumpkin (calabaza) or butternut squash, peeled, seeded and coarsely chopped
- 1 lb. fresh spinach, washed and coarsely chopped, or 1 10 oz. box frozen
- 1 lb. collard greens, washed and coarsely chopped, or 1 10 oz. box frozen
- 1 lb. kale, washed and coarsely chopped, or 1 10-oz. box frozen
- 1 lb okra, trimmed and sliced, or 1 10-oz. box frozen
- 1 onion, finely chopped
- 1 tsp. hot pepper sauce, or to taste
- 2 Tbs. vinegar
- 1/2 tsp. salt
Fungi
- 3/4 cup fine yellow cornmeal
- 1 tsp. safflower oil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
Preparation
To make Kallaloo: Put squash and 1.5 qt. water in 3-quart pot. Bring to a boil, and reduce heat to low. Add greens, okra, onion garlic, thyme and parsley, and cook, covered 15 minutes, stirring. Add hot pepper sauce vinegar and salt. Cook 5 minutes more.
To make Fungi: Bring 1 1/4 qt. water to a boil in medium saucepan. Mix about 2 Tbs. cornmeal with 1/3 cup boiling water in small bowl. Stir mixture back into pan of boiling water. Let cornmeal cook 1 minute. Add remaining cornmeal in slow, steady stream, stirring constantly. Stir in oil, salt and pepper. Cook 5 minutes more. Top Fungi with Kallaloo, and serve.
Nutrition Information
- Calories 100
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 160 mg
- Sugar Content 2 g