David Brown blends callaloo cornbread muffins with fresh fevergrass tea

Chef David Brown has given a Jamaican lift to cornbread muffins by folding lightly steamed callaloo into a basic batter and serving the finished bite with hot fevergrass, also known as lemongrass, picked fresh from the garden.

The recipe, he said, is easy to adjust but begins with the essentials: flour, cornmeal, baking powder, sugar, spices, a tablespoon of salt and a tablespoon of vanilla. The callaloo is steamed before being mixed through the cornbread batter, then baked into muffins that are served warm.

Brown said the idea grew from vegetable-filled cornbread styles found in Mexican and Tex-Mex cooking, where ingredients such as cilantro, carrots, tomatoes and sweet peppers are used to make a spicy, savoury muffin. He noted that corn-based dishes pair well with stews and meat, and that corn and beans together have long been valued as a balanced protein combination.

The Jamaican version came out of a Sunday brunch service, which Brown said is held weekly. Tired of serving the regular muffin, he tried adding callaloo. The first batch used raw callaloo and turned out too coarse, so the kitchen switched to steaming the vegetable first. Earlier tests also used coconut milk for a richer callaloo flavour, but Brown later removed it to keep the accompaniment lighter and lower in calories.

Brown traced his cooking instincts to childhood. He said he never attended culinary school, but learned by watching his grandparents, mother and household helpers. His grandmother operated Miss Rub shop, bar and restaurant in Maggotty, Manchester, where he observed how closely she tasted and adjusted food.

After more than 30 years of cooking, Brown said his focus remains on preparing food that brings people joy. The segment ended with guests being served the hot muffins and lemongrass tea.