Callaloo is a beloved leafy green dish in Jamaica and across the Caribbean, but its preparation and main ingredient can vary by island. Jamaican callaloo is made from amaranth leaves, a nutritious green that is lightly steamed with onions, garlic, Scotch bonnet pepper, scallion, and thyme. This simple yet flavorful dish is often served as a side with saltfish, steamed fish, fried breadfruit, or plantains. While some Caribbean countries, like Trinidad and Grenada, use dasheen bush (taro leaves) to make their version of callaloo, the Jamaican version remains distinct in both ingredients and preparation.
Brought to the Caribbean from West Africa during the transatlantic slave trade, callaloo has deep cultural roots in the region. Over time, each island developed its own unique way of preparing this nutritious dish. In Jamaica, callaloo is a staple in many households, often replacing spinach in various recipes when fresh amaranth leaves are unavailable. Unlike collard greens, which have a tougher texture, Jamaican callaloo is tender when steamed. Whether enjoyed as a simple side dish, stuffed in steam fish, or incorporated into traditional meal callaloo is an important part of Jamaican cuisine.
INGREDIENTS :
- 1 lb. callaloo
- 1 tablespoon margarine
- 1 scotch bonnet pepper
- 1 medium chopped onion
- black pepper
- salt to taste
- 1/4 cup water
METHOD:
- Wash callaloo leaves
- Cut up callaloo leaves in pieces.
- Sauté onion in margarine.
- Add cut up callaloo leaves, water and stir.
- Cover saucepan and cook callalloo are tender.
- Add whole scotch bonnet pepper
- Sprinkle a little pepper and salt.
- Simmer then serve with pear (avocado), boiled yam, dumpling and green bananas.
