Joel takes a traditional combination and makes a delicious pie.



½ – 3/4 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


  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., until desired texture is achieved. You may not use all the cornmeal. Add the callaloo mixture and mix well.
  6. Preheat oven to 375 degrees F.
  7. Spoon the mixture into a greased baking dish and smooth the surface. Top with a few pats of butter. Bake in the preheated oven for 25 – 30 minutes. Remove and cut into squares and serve.

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