Callaloo Stew

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1/4 cup sunflower oil or canola oil
1 cup chopped green onions
2 garlic cloves, chopped
1 large fresh thyme sprig
1/2 Scotch bonnet chile or habanero chile, seeded, minced
4 cups low-salt chicken broth
2 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 lb)
1/2 lb smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups)
1 1/2 cups 1/2-inch-thick rounds trimmed okra
1 lb fresh callaloo or 10 oz spianch, stalks trimmed and discarded, leaves chopped


Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Saute until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil. Reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo. Cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.

Serves 4 to 6.

From Bon Appetit, May 2006.