Callaloo, What It Do

From the Ghetto Gastro cookbook: "Here we have callaloo with okra, pumpkin, aromatics, and pepper. The addition of crispy shallots, while not a traditional preparation, adds a brightness and texture to the dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix the flour, cornstarch, and baking powder. Set aside.

Step 2

Rinse the shallot rings in cold water, then soak them in the coconut milk for 1 hour.

Step 3

In a deep fryer or heavy-bottomed bot, heat the vegetable oil over medium-high heat until it registers 350deg F on an instant-read thermometer; adjust heat as needed to maintain. Line a sheet pan with paper towels and set it nearby.

Step 4

Drain the shallots from the shallot rings, but keep them slightly wet; this will allow the flour to stick better.

Step 5

Working in even batches, dredge the shallots in the flour mixture, then add them to the hot oil and fry until golden brown, about 2 minutes. They can burn quickly, so don't walk away. Drain on the paper towel-lined pan and season with salt. Repeat with the remaining shallots.

Step 6

In a large heavy-bottomed pot with a lid, heat the grapeseed oil over medium heat. Add the garlic and cook until the garlic becomes fragrant but does not develop color.

Step 7

Add the chopped shallots and cook until soft and translucent, about 1 minute. Add the scallions, cilantro, and thyme, and cook, stirring, for another minute.

Step 8

Stir in the okra, greens, pumpkin, and scotch bonnet, then follow with the coconut milk. Season to taste with salt and black pepper. Stir well and cover with a lid. Reduce the heat to medium-low and cook until the pumpkin is tender, 30-40 minutes. Transfer to a serving dish, garnish with the crispy shallots, and serve.