Jamaican Callaloo Recipe With Saltfish
This callaloo with saltfish recipe is a tasty staple in Jamaican cooking. Combined, callaloo and saltfish make a delicious side dish.
Servings 4 Servings
Calories 93kcal
Ingredients
- 688 g Callaloo 2 bunches
- 445 g Saltfish (Cod) You may use boneless/skinless saltfish instead
- ¾ Small red bell pepper Diced
- 1 Small onion Chopped
- 2 Garlic cloves Crushed
- 2 Scallion Chopped
- 4 Sprig of thyme
- 1 Small tomato Diced
- ¼ Scotch bonnet pepper Seeds remove and finely chopped
- ¼ tsp Black pepper
- 3 tbsp Cooking oil
- Salt Optional
Instructions
- Wash away as much of the salt from the saltfish, then boil it in a pot with fresh water for 15 to 20 minutes. (To remove more salt from the saltfish and dehydrate it quicker, soak it for at least two hours, preferably overnight).
- Wash the saltfish in cold water to cool it. If you are not using boneless/skinless fish, remove the fish scale, de-bone it, and then shred and set it aside.
- Add the cooking oil to a saucepan and put to heat on medium fire.
- Add the thyme, onion, garlic, scotch bonnet pepper, bell pepper, tomato, and sauté for 3 to 4 minutes until the vegetable softens.
- Add the shredded saltfish and cook for another three minutes or so.
- Stir in the chopped callaloo. Cover the pot, turn the heat low, and let it steam for about 10 minutes or until the callaloo cooks.
- Add the black pepper and salt if your using any. Serve immediately.
Notes
- Canned callaloo can use for this recipe also.
- You can use boneless saltfish or remove it altogether if you wish to.
- Salt is optional because the saltfish should add salt to the dish. However, if you wash away all the salt from the saltfish, you may have to add salt.
Nutrition
Serving: 277g | Calories: 93kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 8mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.1mg