This dish, by vegetarian chef Celia Brooks Brown, is often called Rasta risotto. Ital is a Rastafarian concept which means the essence of things in their natural state. Ital foods are super-healthy, free from animal products, unrefined and generally containing no salt. They rely on natural flavours, chilli in particular, to provide enough excitement for the sense of taste, along with a sense of well-being.
Heat a large, heavy bottomed, lidded saucean over a moderate flame and add oil. Fry the onion until translucent. Add garlic and rice and cook until garlic is fragrant, about 1 minute. Add the okra, red pepper, chilli, coconut cream and water.
Stir, cover and bring to the boil. Simmer, covered, until all the liquid is absorbed and the rice is tender (30-35 minutes). Stir the callaloo in at the end and continue cooking until it wilts, about 2 minutes. Serve immediately in warm bowls.
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