Callaloo and Saltfish is a Jamaican favorite. It is served any day of the week but is popularly eaten for breakfast on a Saturday or Sunday morning. It is served with boiled green bananas, yam and flour dumpling.

INGREDIENTS :

• 1 lb. callaloo
• 1/2 lb. Saltfish (codfish)
• 1 sprig tyme
• 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

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METHOD:

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