A Classic Caribbean Vegetable Dish with a Modern Twist
Jamaican Callaloo (amaranth ) with Baby Spinach is one of those recipes that always feels like home. Growing up in Trinidad and Tobago, we called it Chorai Bhagi, and it was a staple on the table. In Jamaica, callaloo has its own distinct identity, often cooked down with saltfish; however, this version celebrates the leafy greens themselves. I’ve been growing callaloo in my Canadian garden for many years, and every time I prepare it, I’m reminded of the earthy flavors of the Caribbean kitchen.
This recipe is not a callaloo “soup,” and it’s not the salted codfish version that many Jamaicans love. Instead, it’s a vegan-friendly, flavor-packed vegetable dish that highlights fresh callaloo and pairs it with baby spinach for extra body. I’ve also shared similar versions using Swiss chard, pak choi, dasheen bush, and even Malabar spinach (poi bhagi). Each has its own charm, but the combination here is especially satisfying.
Cooked with onion, garlic, tomato, and a touch of coconut cream, the dish has just the right balance of savory, spicy, and creamy notes. The Scotch bonnet or habanero pepper adds a hint of fire, while the lemon juice at the end helps to smooth out any bitterness from the greens. It’s a perfect side dish to accompany rice, sada roti, or cassava dumplings, and it can just as easily stand alone as a light vegan or vegetarian main course.
If you’ve never tried making Jamaican Callaloo at home, this recipe with baby spinach is the perfect place to start. Let’s dive in.
Ingredient Guide
- Olive Oil – Provides the base for sautéing and adds richness.
- Onion – Brings sweetness and depth of flavor to the greens.
- Garlic – Essential for building that signature Caribbean flavor.
- Pimento Pepper – A mild seasoning pepper that adds fragrance without heat.
- Habanero Pepper – Brings a touch of heat; use sparingly or omit if preferred.
- Black Pepper – Balances the flavors with a subtle warmth.
- Jamaican Callaloo – The star of the dish, earthy and nutrient-rich.
- Salt – Enhances and balances the natural flavors of the greens.
- Water – Helps steam and soften the callaloo during cooking.
- Coconut Cream – Adds body, creaminess, and a subtle sweetness.
- Baby Spinach – Bulks up the greens and adds freshness.
- Tomato – Brings acidity and a little natural sweetness.
- Lemon Juice – Finishes the dish and helps balance any sharpness in the greens.
Description
A vegan-friendly Caribbean side dish where Jamaican callaloo and baby spinach are simmered with coconut cream, onion, garlic, and fresh pepper for a wholesome and flavorful result.
Ingredients
Instructions
Prepare the Jamaican Callaloo (chorai bhagi) by removing the leaves from the stems (yes, you can include the stems, but I didn’t), washing them thoroughly, then chopping. Wash the spinach. Chop the tomato, onion, and peppers. Smash the garlic.
Heat olive oil in a wide pan over medium heat. Add onion, garlic, pimento pepper, habanero, and black pepper. Reduce heat to low and cook for 3 minutes.
Stir in the prepared callaloo leaves, raise the heat, and allow them to wilt.
Add salt, tomato, and water. Stir well.
Mix in the coconut cream, then add the baby spinach. Cover with a lid to help the spinach wilt. Layering the ingredients is important as explained in the video below.
After 5 minutes, remove the lid and cook uncovered to reduce excess liquid.
At about 20 minutes, stir in the lemon juice. Continue cooking until 25–30 minutes total, when most liquid has evaporated and traces of oil are visible.
Turn off the heat and serve hot with sada roti, cassava dumplings, or as a side dish with rice.
