Depending on where you’re from in the Caribbean or in west Africa the ingredients may vary. Here is a recipe that I made, and that my family loved!

Ingredients (3 to 4 servings):

1 medium size bowl of Amaranth leaves (or substitute with spinach)

1- medium size Tomato

3 cloves Garlic

1/2 yellow Onion

1/2” Ginger

1 tsp Allspice

1 tsp Turmeric

1 tsp Thyme

1 tbs Ground Coriander

1 tsp (to taste) Salt

1 tsp Lime juice

1 cup Broth (veg or chicken) Note: you can also use 1/2 of a large bullion.

1 tbsp Veg oil

Optional:

5 pieces Turkey neck bones

To taste Chilli pepper

1 medium piece -Diced Sweet potatoes

Steps:

In a medium size pot-

1-Sauté garlic, onions, and ginger in oil until veggies are translucent and soft.

2-add chopped tomatoes and seasonings

3-add broth

4-add turkey neck bones and other optional ingredients and simmer until soft

5-add Callaloo greens and cook until tender.

*Adjust salt and pepper to taste.

Serve hot with rice.

Gardening Note:

Amaranth is so easy to grow and highly nutritious! The cooked leaves are rich in vitamin A, C, calcium, and potassium! The grain is high in protein.

As a plant it grows tall with green & red alternating leaves (photo), and easily grows in containers and does well in sun and part shade conditions.

Eaten raw, the leaves are particularly rich in manganese, phosphorus, magnesium, iron and selenium.

Amaranth does not contain gluten.

I highly recommend adding Amaranth to your garden.