Callaloo, Baked Sweet Potato with Coconut Jerked King Fish

Our first stop in our journey, we don't have to travel very far. Right here in Trinidad we can find an abundance of local fresh produce to create a tasty meal, one which we can tweak to cook up a healthy traditional local dish.

Callaloo, Baked Sweet Potato with Coconut Jerked King Fish.

So lets start off with the Callaloo. 

• 12 Dasheen Bush Leaves, chopped
• 1 Cup Coconut Milk
• 8 Ochroes, roughly chopped
• 1 Small Onion, Diced
• 1 Pimeneto, minced
• Salt to taste

So now that we have the ingredients, lets get started.

In a medium to large pot, add all the ingredients. Cover the pot, lowering the heat to bring the pot to a simmer.

Now while the Callaloo is cooking let's begin with the Sweet Potato and King Fish

• 2 Medium Sweet Potato, cut in halves
• ¼ tsp Nutmeg

Preheat the oven at 350 degrees, in a pan lined with aluminum foil place the sweet potato halves and sprinkle the nutmeg over. Leave in oven for approximately 25 minutes.

Let's begin with the fish.

• 2 Fillet King Fish
• ½ Cup Jerk Seasoning
• 2 tbsp Coconut Milk Powder

In a shallow dish, pour the Jerk Seasoning and add the Coconut Milk Powder, whisk until the powder is fully dissolved into the seasoning. Add the Fish Fillets into the seasoned mixture and leave to marinate for 15 minutes.

Now while the fish is marinating, lets revisit the Callaloo. By now the leaves would have wilted down, pour the callaloo into a blender or food processor and blend until smooth. If after the Callaloo's viscosity is too thick, pour it back into the pot and add hot water until it reaches your desired thickness.

On your grill or skillet lightly grease with a spray of Olive Oil, and place the fillets, skin side down. Flip each after 5 minutes on each side, lightly basing it with the remaining seasoning.

Remove the sweet potatoes from the oven.

There you go - Callaloo, Baked Sweet Potato with Coconut Jerked King Fish.

Serve - ½ Sweet Potato, ¼ Cup of Callaloo and a Fillet of Fish.