Jamaican Callaloo with Bacalao
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Jamaican Callaloo with Bacalao is a flavorful dish featuring tender callaloo greens and savory saltfish, perfect for a traditional breakfast or brunch.
Ingredients
Units
Scale
- 1 lb. callaloo, washed and chopped
- 1/2 lb. prepared saltfish (dried codfish), soaked and flaked
- 1 sprig thyme
- 1 clove garlic, crushed or 2 teaspoons garlic powder
- 1 tablespoon margarine or vegetable oil
- 1 scotch bonnet pepper, whole
- 1 medium onion, chopped
- 1/4 cup water
Instructions
- Soak the saltfish in water overnight to remove excess salt. Drain, rinse, and flake the fish into small pieces.
- Heat margarine or vegetable oil in a large saucepan over medium heat.
- Add the flaked saltfish, chopped onion, crushed garlic, thyme, and whole scotch bonnet pepper to the pan. Sauté for about 5 minutes until the onions are soft and translucent.
- Add the chopped callaloo leaves to the saucepan and stir well to combine with the other ingredients.
- Pour in 1/4 cup of water, cover the saucepan, and reduce the heat to low. Let the mixture cook for about 10-15 minutes, stirring occasionally, until the callaloo is tender and cooked through.
- Remove the scotch bonnet pepper before serving. Serve hot, accompanied by boiled green bananas, yam, dumplings, or breadfruit.
Notes
For a milder dish, remove the seeds from the scotch bonnet pepper or use a milder pepper. The dish can be stored in an airtight container in the refrigerator for up to 3 days. Serve with traditional sides like boiled green bananas or breadfruit for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 600
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
- Cholesterol: 30
