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Jamaican Callaloo with Saltfish

🇯🇲 Jamaica

Servings: 4 Prep: 10 minutes Cook: 22 minutes Total: 32 minutes

Ingredients

  • 688 g callaloo (2 bunches)
  • 445 g saltfish (cod), boneless/skinless if available
  • 3/4 small red bell pepper, diced
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 2 scallions, chopped
  • 4 sprigs thyme
  • 1 small tomato, diced
  • 1/4 scotch bonnet pepper, seeded and finely chopped
  • 1/4 tsp black pepper
  • 3 tbsp cooking oil
  • salt, to taste (optional)

Steps

  1. Rinse the saltfish to remove excess salt, then boil in fresh water for 15-20 minutes. For extra desalting, soak the fish for at least 2 hours or overnight beforehand.
  2. Rinse the boiled saltfish in cold water to cool. If not using boneless/skinless fish, remove scales and bones, then shred the fish and set aside.
  3. Heat cooking oil in a saucepan over medium heat.
  4. Add thyme, onion, garlic, scotch bonnet pepper, bell pepper, and tomato. Sauté for 3-4 minutes until vegetables soften.
  5. Add the shredded saltfish and cook for about 3 more minutes.
  6. Stir in the chopped callaloo, cover the pot, reduce heat to low, and let steam for about 10 minutes until the callaloo is cooked.
  7. Season with black pepper and salt if desired. Serve immediately.

Source: jamaicanfoodsandrecipes.com