Callaloo is a staple leafy green vegetable in Jamaica.  While it is highly regarded as a breakfast item, it’s one of those foods that can be eaten at any time of the day and with almost anything (rice, bread, ground provisions, crackers etc.) – anything else your creative minds dictate. In this recipe, it will be paired with cabbage, which is one of my favourite vegetables as well. This combination is not only nutritious but tasty and filling!

INGREDIENTS

• 1 lb Callaloo.
• ½ lb Cabbage
• 2 carrots.
• 1 small sweet pepper.
• A few string beans, sliced.
• ½ cup sweet corn.
• 1 medium-sized onion.
• 4-5 okras, medium sliced.
• 4-5 cloves of garlic.
• Paprika Powder (to taste).
• Cayenne Pepper (to taste).
• Garlic and Onion Powder (to taste).
• Scotch Bonnet Pepper (to taste).
• Black pepper (to taste).
• Salt (to taste).
• Olive Oil.

DIRECTIONS

• Rinse and prepare the Callaloo and Cabbage for cooking.
• Rinse and prepare all the vegetables and seasonings.
• Wash and cut off both edges of okras and slice medium to thin.
• Add Frying Pan to the stove on medium heat.
• Add oil to a frying pan (just enough to cover the frying surface).
• Add Onions, Garlic, and scotch bonnet pepper (if using).
• Add Callaloo, Callaloo and Okras to the frying pan and stir.
• Add Salt and Black pepper (to taste).
• Add a little water (you can use the okra water).
• Stir for a while.
• Cover pot and let cook.
• Check periodically if cook.
• Add powdered seasonings as desired.
• Remember, you do not want the Callaloo and Cabbage to overcook.
• Serve and enjoy!

Notes:

You could use frozen mixed vegetable that has most of these ingredients (Peas, corn, string beans and carrots).

Here is another vegetable dish you can try:

• Jamaican Callaloo and Saltfish – An Iron-rich Powerhouse!
• Colour me cabbage