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I love Callaloo. In fact, it is a staple leafy green in Jamaica. Callaloo is often eaten on its own or blended with just about any particular food or meat kind, including saltfish.  Your concoction will be dependent on your unique taste.  I love it on its own, with saltfish, or with mixed vegetables.

Callaloo is packed with nutrients such as vitamins C, and K, calcium and of course, iron. As such, you can enjoy it as part of your health and wellness regimen. For this recipe, I added saltfish to the mix as I had it available and enjoyed it with some nice fried dumplings. I was in heaven!  Try it nuh!

INGREDIENTS

• A bunch of Callaloo/ Few stalks.
• ½ – ¼ lb. saltfish (use more if desired).
• 1 medium/large tomato.
• 1 medium-sized onion.
• 4-5 garlic cloves (you can add more to your preference).
• 1 tsp Paprika Powder or (to taste).
• ½ tsp Cayenne Pepper or (to taste).
• 1 tsp Garlic and Onion Powder or (to taste).
• Scotch Bonnet Pepper (optional).
• Black pepper to taste (optional).
• Salt (to taste).
• 2 Tbsp cooking oil (coconut/olive).
• ½ cup water (to start).

INSTRUCTIONS

For the Callaloo:

• Remove tough, debris or any leaf that may have wormholes or seem withered and old.
• Place in a bowl of water with some salt and let it sit for a little while (about 10 – 15 minutes).
• Throw off the water, and rinse with fresh water.
• Finely cut leaves and stems and set aside.

For the Saltfish:

• Soak saltfish overnight or at least an hour before use. You can further boil the saltfish for about 15-20 minutes or more to remove as much of the salt as possible.
• If boiled, remove from heat, throw off hot water and let it rest in some room temperature water for it to cool.
• Remove skin and bone and flay saltfish and set aside.

Cooking:

• Add the frying pan to the stove on medium heat.
• Add oil to the frying pan (just enough to cover the frying surface).
• Add onions, chopped garlic, and chopped tomato pepper.
• Add chopped callaloo to the frying pan and stir.
• Add Salt and Black pepper (to taste) and continue stirring to blend all the ingredients.
• Add a little water.
• Add scotch bonnet pepper (whole) – if using.
• Cover the pot and let cook.
• Check periodically if cook.
• Add powdered seasonings as desired.
• Remember, you do not want the Callaloo to overcook. So, 15-25 minutes may be sufficient. If somehow that callaloo is tough, then it may take a little longer, but just continue to check and taste periodically.
• When cooked, serve, and enjoy!

Notes:

You can enjoy your callaloo with fried dumplings, cooked dumplings, and other ground provisions (green banana/yam, sweet potato etc.), roast breadfruit and even a few slices of bread.  For the saltfish, I like mine to be flayed big enough so that I do not have to search for it as when you purchase it at some restaurants, hence those big chunks 😊.

You can also enjoy this other callaloo recipe as well as learn more about iron and iron-rich foods in the posts below:

• Callaloo Medley
• Ditch the Supplement – Here are Six (6) Iron-rich Foods to add to your Diet!

Ingredient Spotlight!

~ Callaloo~

Callaloo or (kallaloo, calaloo, calalloo, calaloux) is a staple leafy green in Jamaica and the Caribbean. In Jamaica and most other Caribbean countries, it is often served as a side dish, but we in Jamaica, often enjoy it as a main dish, especially when mixed with saltfish or other meat kind.

Callaloo is packed with many nutrients including vitamins C and K, calcium, protein, iron, manganese, potassium, etc. It is easy to prepare and can be enjoyed with just about any food kind, from bread to cooked and fried dumplings and roast breadfruit.

To good health!

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