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


  • 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


  1. Wash callaloo leaves
  2. Cut up callaloo leaves in pieces.
  3. Sauté saltfish, onion, garlic, pepper, thyme in margarine or oil
  4. Add cut up callaloo leaves, water and stir.
  5. Cover saucepan and cook callaloo until tender.
  6. Add whole scotch bonnet pepper
  7. Sprinkle with pepper and salt.
  8. Simmer then serve with avocado, boiled banana and/or fried dumplings.
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