Complexity: Medium


  • ½ bundle of callaloo bush, all leaves and ¼ stems
  • ½ medium onion, diced
  • Salt and black pepper
  • ½ tsp pepper sauce
  • ¾ cup coconut milk
  • 1 tsp oil
  • 1 oz butter
  • 2 cups water
  • 2½ cups coconut milk (or mix 1 large pack coconut milk powder into 4½ cups water)
  • 1 oz butter
  • 1 tbsp pimento sauce
  • Salt and black pepper
  • 1 tbsp green seasoning
  • 2½ – 3 cups cornmeal
  • Cooking spray


  1. Chop the callaloo leaves into thin strips. Slice the stems thinly.
  2. Heat oil and butter in a saute pan over medium high heat.  Add the onion and the callaloo stems and fry for 1 – 2 minutes until the onions are translucent.
  3. Add the chopped leaves with a little salt and pepper. Let cook for a few minutes to wilt. Add the coconut milk and leave to cook for 8 – 10 minutes. Mixture will reduce a bit, but do not let dry out. Add a little more coconut milk if this happens.
  4. In a large pot, bring to a boil, the water, coconut milk, butter, pimento sauce, green seasoning and salt and pepper.
  5. When the mixture comes to a boil, whisk in 1½ cups of the cornmeal. The mixture will bubble and begin to thicken. Remove from heat. whisk in the remaining cornmeal. Add the callaloo mixture and mix well. Taste and adjust seasoning if necessary.
  6. Spoon the mixture into a greased baking dish and smooth the surface. Top with a few pats of butter. Bake in a preheated 375 degree F oven for 25 – 30 minutes. Remove and cut into squares and serve.