- 1 lb. callaloo
- 1 tablespoon margarine
- 1 scotch bonnet pepper
- 1 medium chopped onion
- black pepper
- salt to taste
- 1/4 cup water
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- 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 with pepper and salt.
- Simmer then serve with avocado pear.