Description
Delicious Jamaican Callaloo is a flavorful and vibrant dish featuring tender callaloo greens sautéed with aromatic onions, garlic, thyme, tomato, and the iconic Scotch Bonnet pepper. This nutritious and traditional Jamaican recipe provides a perfect balance of tropical flavors and spices, delivering a delicious side or main dish that’s quick and easy to prepare.
Ingredients
Scale
Callaloo Preparation
- 4 cups callaloo (washed and chopped)
- 1/2 teaspoon salt (for soaking)
- 2 tablespoons water
Cooking Base
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks green onions, sliced
- 2 sprigs thyme
- 1 medium tomato, chopped
- 1 whole Scotch Bonnet pepper
Instructions
- Prepare the callaloo. Peel the outer membrane from each callaloo stalk, remove any old leaves, and soak the leaves in cold water mixed with 1/2 teaspoon salt to freshen them. Then rinse thoroughly, drain, and chop into bite-sized pieces for even cooking.
- Sauté the aromatic base. Heat coconut oil in a large pot over medium heat. Add chopped onion, minced garlic, green onions, thyme sprigs, chopped tomato, and the whole Scotch Bonnet pepper. Sauté the ingredients for about 3 to 5 minutes until the onions turn translucent and the mixture becomes fragrant.
- Cook the callaloo. Gently stir the chopped callaloo into the sautéed base and pour in 2 tablespoons of water. Cover and let the mixture simmer over low heat for 5 to 10 minutes, or until the callaloo is tender and maintains a vibrant green color, stirring occasionally to prevent sticking.
Notes
- Remove the Scotch Bonnet pepper before serving if you prefer less heat.
- Callaloo can be substituted with spinach if unavailable, though the flavor will differ.
- This dish pairs excellently with rice and peas or fried dumplings.
- Adjust the heat by adding cayenne pepper or removing seeds from the Scotch Bonnet.
