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
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
Salt to taste
1/4 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.