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  • Complexity: medium


  • 1 bundle calaloo bush
  • 2 – 3 pieces pigtail
  • 2 cloves garlic, chopped
  • ½ medium onion, chopped
  • 2 cups rice
  • 4 cups water
  • 2 cups diced pumpkin
  • 2 chicken bouillon cubes
  • 1 tsp all purpose seasoning
  • 2 – 3 tbsp coconut milk powder
  • 1 small hot pepper (scotch bonnet)
  • 2 oz butter or margarine
  • 2 tbsp oil
  • Salt
  • Black pepper


  1. Wash and chop the calalloo bush into small pieces.
  2. Heat the oil in a large pot. Add the pigtail and onion and stir for a minute. Add the margarine and let melt.
  3. Add the calalloo bush, pumpkin and cook until the calalloo is wilted.
  4. Add the garlic, bouillon cubes, all purpose seasoning and rice. Stir well. Add the water and the coconut milk powder. Water should just cover the mixture.
  5. Add the hot pepper. Do not let burst.
  6. Let cook until all the water is absorbed and the rice is still firm but cooked. Remove the pepper. Mix and taste to adjust seasoning with salt and pepper.

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