Sauteed green banana and callaloo

Sauteed green banana and callaloo

I decide to make this recipe because I wanted to cook something new. My mom used to cook green banana and callaloo for us, so I thought it’s would be a good inspirational for me to come up with a similar recipe but with a little change to it to include the xawaash spice, and goat.

This recipe is easy to prepare, it doesn't take much time to cook and it's really delicious. Callaloo is similar to spinach and actually comes from the same plant family. It is a staple in many Caribbean and African diets. You can find callaloo at most African grocery stores, or you can replace it with spinach or even kale. If you havent tried it, I suggest trying to find the callaloo simply because its fun to try something new and you may find some other new foods to try if you check out a new store. 

Google search for African Grocers in Ottawa ON 

Recipe by Soleil


  • 1 onion 
  • 2 garlic cloves
  • 1 bell pepper yellow and green 
  • ¼  (tsp) spoon of salt 
  • ½ (tbsp) vegetable oil 
  • 2 Tomatoes
  • ½ (tbsp) Xawaash
  • Green banana
  • Callaloo
  • 3lbs Goat cubes (optional)


1. Start by boiling a large pot of water, approx 1/2 full, just enough to cover the green bananas

2. Cuts the ends of the bananas off leaving the remainder of the skin on the bananas. Slice into the banana length wise leaving the banana in tack but cutting through to the middle of it so ensure it softens to its core. Carefully lower the green bananas into the boiling water, then reduce to a simmer. The skin of the banana will darken which is normal. It should take between 15 to 20 minutes for the bananas to soften.

3. As the bananas soften start to saute the remaining ingredients. 

4. Heat the oil in the pan followed by adding the onion and garlic. Saute until they have softened.

5. Add the goat meat, peppers and salt and Xawaash spice. We used Xawaash because the flavour pairs well with the banana, but if you wanted a spicy version PIli Pili or Berbere would work aswell. Berbere would add a little more depth to the goat meat while Pili Pili would add the straight up heat!

7. Once the bananas are ready add them to the pan and combine. The callaloo or spinach doesnt need to be on too long to when you are ready add them into the pan and combine until they cook down slightly.   

8. Serve to your desire. (pictured here we have a version with frozen callaloo as opposed to fresh so the greens are a lot more cooked down. Yours can be bigger and more noticeable)  


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