Trinidadian Callaloo with Coconut Dumplings

Ingredients

• 1 tbsp coconut oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• 6 cups chopped spinach or callaloo greens
• 1 cup coconut milk
• 1 cup vegetable broth
• 1/2 Scotch bonnet or hot chili, whole
• 1/2 cup flour
• 2 tbsp shredded coconut
• 1/3 cup water
• Salt and black pepper

Steps

1. Cook onion, garlic and thyme in coconut oil until soft.
2. Add greens, coconut milk, broth and the whole chili. Simmer until greens are very tender, about 12 minutes.
3. Mix flour, shredded coconut, water and a pinch of salt into a soft dough and shape into small dumplings.
4. Drop dumplings into the gently bubbling callaloo, cover, and cook 8 minutes until puffed.
5. Remove the chili, season to taste, and serve the creamy greens and dumplings.

Allergen note: Contains gluten and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.