Jamaican Callaloo with Bacalao
- Total Time: 35 minutes
- Yield: 4 servings
Description
Jamaican Callaloo with Bacalao is a flavorful dish featuring tender callaloo greens and savory saltfish, perfect for a traditional breakfast or brunch.
Ingredients
- 1 lb. (450 g) callaloo, washed and chopped
- 1/2 lb. (225 g) prepared saltfish (dried codfish), soaked and flaked
- 1 sprig thyme
- 1 clove garlic, crushed or 2 tsp garlic powder
- 1 tbsp margarine or vegetable oil
- 1 scotch bonnet pepper, whole
- 1 medium onion, chopped
- 1/4 cup (60 ml) 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: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 600
- Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
- Cholesterol: 30
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Frequently Asked Questions
Why does the saltfish need to soak overnight, and can I skip that step?
The overnight soak draws out the excess salt that preserves the dried codfish — without it the finished dish would be overwhelmingly salty. After soaking, the fish is drained, rinsed, and flaked before cooking, so the step is essential rather than optional.
The recipe uses a whole scotch bonnet pepper — how do I control the heat?
Keeping the scotch bonnet whole and removing it before serving delivers smoky, fruity flavor with moderate heat. For a milder dish, remove the seeds from the pepper before adding it, or swap it for a milder variety altogether.
What are the traditional sides to serve with callaloo and bacalao?
Serve with boiled green bananas, yam, dumplings, or breadfruit — I especially recommend boiled green bananas or breadfruit for an authentic Jamaican experience.
