Callaloo is a beloved Jamaican leafy green dish made from steamed amaranth leaves, cooked with onions, garlic, Scotch bonnet pepper, scallion, and thyme for a simple yet flavorful taste. One of the most popular ways to enjoy it is with saltfish, a classic Jamaican favorite often served for breakfast on Saturdays or Sundays. This hearty meal is traditionally paired with boiled green bananas, yam, and flour dumplings. Whether enjoyed as a breakfast staple or a delicious side dish, here is my callaloo and saltfish receipe.

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

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.