Callaloo and saltfish (bacalao) is a beloved Jamaican dish. It is served mostly for breakfast on a Saturday or Sunday morning accompanied by boiled green bananas, yam and dumplings or breadfruit.

callaloo on the stove

 

INGREDIENTS :

  • 1 lb. callaloo
  • 1/2 lb. prepared saltfish (dried codfish)
  • 1 sprig thyme
  • 1 crushed garlic or 2 teaspoons garlic powder
  • 1 tablespoon margarine or vegetable oil
  • 1 scotch bonnet pepper
  • 1 medium chopped onion
  • Black pepper
  • Salt to taste
  • 1/4 cup water

METHOD

  1. Wash callaloo leaves
  2. Cut up callaloo leaves in pieces.
  3. Sauté saltfish, onion, garlic, pepper, thyme in margarine or oil
  4. Add cut up callaloo leaves, water and stir.
  5. Cover saucepan and cook callaloo until tender.
  6. Add whole scotch bonnet pepper
  7. Sprinkle with pepper and salt.
  8. Simmer then serve with avocado, boiled banana and/or fried dumplings.

Recipe Source:

http://www.jamaicans.com/cooking/fish/callaloosaltfish.shtml#ixzz2tLpydm2Q

Video source: http://www.youtube.com/watch?v=v6q0EIa2yi4

Below are two videos with a vegetarian version of calalloo. I think these are quite original and informative but they have some naughty language in them. Viewer discretion advised.

Video Source by Ras Kitchen:

http://www.youtube.com/watch?v=6wxQCPVFEY4

 

*Marianne F was very kind and generous and allowed me to use her photo. She is a very talented photographer who I admire very much:

www.flickr.com/photos/mariannaf/8645949137/

 

 

 

 

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