Jamaican Callaloo with Saltfish
🇯🇲 Jamaica
Ingredients
- 688 g callaloo (2 bunches)
- 445 g saltfish (cod), boneless/skinless optional
- ¾ small red bell pepper, diced
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 2 scallions, chopped
- 4 sprigs thyme
- 1 small tomato, diced
- ¼ scotch bonnet pepper, seeded and finely chopped
- ¼ tsp black pepper
- 3 tbsp cooking oil
- salt, to taste (optional)
Steps
- Rinse the saltfish to remove excess salt, then boil in fresh water for 15-20 minutes. For best results, soak the fish for at least 2 hours or overnight beforehand.
- Rinse the boiled saltfish in cold water to cool. If not using boneless/skinless fish, remove skin, scales, and bones, then shred the flesh and set aside.
- Heat the cooking oil in a saucepan over medium heat.
- Add thyme, onion, garlic, scotch bonnet pepper, bell pepper, and tomato. Sauté for 3-4 minutes until vegetables soften.
- Add the shredded saltfish and cook for another 3 minutes.
- Stir in the chopped callaloo, cover the pot, reduce heat to low, and steam for about 10 minutes until the callaloo is cooked.
- Season with black pepper and salt if desired, then serve immediately.
Source: jamaicanfoodsandrecipes.com