Wadadli Rastafarian Ital Coconut & Callaloo Stew – Authentic Antigua and Barbuda Recipe
Nourishing plant-based Antiguan Ital pot simmered in pure coconut milk and herbs.
- Country of Origin
- 🇦🇬 Antigua and Barbuda (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Chopped callaloo or spinach, Cubed sweet potato, Plantains, Thick coconut milk, Thyme
Ingredients for Wadadli Rastafarian Ital Coconut & Callaloo Stew (4 Servings)
- 1.25 lbs (or 2.5 cups) chopped callaloo or spinach, prepped into bite-sized pieces
- 1.5 cups cubed sweet potato, washed and trimmed
- 1 cup plantains
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Antigua and Barbuda seasoning (thyme, pimento (allspice), ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
- Stir in thyme, pimento (allspice), ginger and toast for 45 seconds to release the essential oils of Antigua and Barbuda's kitchen.
- Add chopped callaloo or spinach and cubed sweet potato, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in plantains, adjust seasoning, and ladle steaming hot into deep bowls.