This Callaloo and Ground Provision Bake is a hearty, comforting dish that's perfect for a cozy night in or a special occasion. It's a vibrant mix of Caribbean flavors, bringing together the earthy sweetness of ground provisions (like dasheen, yams, and sweet potatoes) with the slightly bitter yet savory callaloo. One of my best friends, Tia, taught me this recipe—it instantly became a family favorite. Trust me on this; you’ll want to make a big batch.

The beauty of this recipe lies in its simplicity and adaptability. You can customize it based on your preference, adding different ground provisions or vegetables, adjusting the spices to suit your taste, or even adding some protein like smoked chicken or salted cod for an extra layer of flavor. Remember, it's your kitchen—have fun experimenting!

Callaloo and Ground Provision Bake

Name: Callaloo-and-Ground-Provision-Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Caribbean
Ingredients: 1 medium, peeled and chopped Dasheen (taro); 1 medium, peeled and chopped Yams; 1 medium, peeled and chopped Sweet Potatoes; 1 bunch, chopped Callaloo; 1 can (13.5 oz) Coconut Milk; 1 tsp Salt; 1/2 tsp Black Pepper; 1 tsp Thyme; 1/2 tsp Allspice; 1/2 - 1, finely chopped Scotch Bonnet Pepper (optional)

A flavorful and comforting Caribbean-inspired bake featuring callaloo and a mix of ground provisions. Easy to make and customizable to your liking!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease a large baking dish – I usually use a 9x13 inch one, but you can adjust based on how much you're making.
Prepare the ground provisions: Peel and chop your dasheen, yams, and sweet potatoes into roughly 1-inch cubes. If using other root vegetables, chop them to a similar size. If you're feeling fancy (or lazy), you can even pre-cook these babies for about 10-15 minutes to ensure they're nice and tender. Just boil or steam them.
Prepare the callaloo: Wash the callaloo thoroughly. Chop it up—don't worry about being too precise; roughly chopped is perfect. Remove any tough stems.
Combine the ingredients: In a large mixing bowl, gently combine the chopped provisions and callaloo. Add the coconut milk, seasonings (salt, pepper, thyme, and allspice—go wild!), and the scotch bonnet if you're feeling adventurous.
Mix well: Give everything a good mix. Make sure all the provisions are evenly coated in the coconut milk and spices. You can even lightly mash some of the provisions with a potato masher if you want a slightly smoother texture. I sometimes do this, sometimes not—it's really up to your mood, I'm not a dictator of mashed callaloo!
Pour into baking dish: Carefully transfer the mixture to your greased baking dish. Spread it out evenly.
Bake: Pop that beauty into the preheated oven and bake for approximately 45-60 minutes. Check for doneness by sticking a fork into the center; it should slide in easily if it's done. If the top is browning too quickly, tent it with aluminum foil.
Let it cool: Once it's baked to perfection, remove it from the oven and let it cool for about 10-15 minutes. This will make it easier to serve without making a complete mess.
Serve and enjoy: Serve hot, maybe with some crusty bread or a dollop of sour cream if you're feeling indulgent. This dish is truly amazing! Enjoy and tell your friends I said hi!