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.
By Brenda Benoit
- 1 lb. callaloo
- ½ 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
- ¼ cup water
- Wash callaloo leaves
- Cut up callaloo leaves in pieces.
- Sauté saltfish, onion, garlic, pepper, thyme in margarine or oil
- Add cut up callaloo leaves, water and stir.
- Cover saucepan and cook callaloo until tender.
- Add whole scotch bonnet pepper
- Sprinkle with pepper and salt.
- Simmer then serve with avocado, boiled banana and/or fried dumplings.
Brenda Benoit was born in the city of St. George’s in Grenada and grew up in Caracas, Venezuela. She has been living in Miami for over 20 years, loves to cook, eat and to try new restaurants & cuisines - always with her camera as a companion. She's a dedicated cookbook collector and is in the process of writing one of her own.