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
Jamaican Callaloo with Bacalao
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. adapted from www.jamaicans.com
Ingredients
Scale
- 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
Instructions
- 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.
