Dousoulou Callaloo

About This Recipe

Dousoulou Callaloo (sometimes spelled Doucelou) is a humble but deeply satisfying one-pot stew from Guadeloupe and Martinique. Callaloo — the tender leaves of taro or amaranth — are cooked down with salt pork, okra, onion and aromatics into a creamy, complex side dish or light main course. The flavour is savoury and slightly smoky from the cured meat, balanced by the earthiness of the greens. Traditionally served alongside rice or with crusty bread to soak up the liquid.

Ingredients

Serves 4

• 500 gcallaloo leaves(or collard greens, roughly chopped)
• 200 gsalt pork(diced into small pieces)
• 200 gokra(sliced)
• 1large onion(diced)
• 2garlic cloves(minced)
• 200 mlcoconut milk

Instructions

1. 1

   Render the pork

   In a large pot, cook the salt pork over medium heat for 5 minutes until the fat renders and the meat begins to crisp. Remove with a slotted spoon, leaving the fat in the pot.

   Rendering the pork fat flavours the entire dish — do not skip this step.

2. 2

   Sauté aromatics

   Add onion to the fat and cook for 3 minutes until softened. Add garlic and cook for 1 minute more.

3. 3

   Cook the greens

   Add the callaloo (or collard greens) in batches, stirring as they wilt. Once all the greens are in the pot and wilted, about 5 minutes, add okra and the cooked salt pork.

4. 4

   Simmer with coconut milk

   Pour in coconut milk and simmer for 20–25 minutes until the greens are completely tender and the okra has softened. Stir occasionally. Season with salt and pepper.

5. 5

   Serve

   Ladle into bowls. Serve hot with white rice, or enjoy as a standalone stew with crusty bread.

Variations

• •

  With Crab: add fresh crab meat in the final 5 minutes of cooking.

• •

  Vegetarian: omit the salt pork and use vegetable stock instead of just water.

Storage

Refrigerate for up to 3 days. Freezes well for 2 months.

Frequently Asked Questions