Callaloo is another traditional recipe that has different meanings in different Caribbean regions. In this case, the ingredients are (Green amaranth) In Jamaica, it’s the star ingredient and the source of the dish’s name – elsewhere in the Caribbean, the same ingredient is simply called “spinach” or “cholai bagi” – and “callaloo” is a more comforting, soup-like dish.
You will need…
2 tablespoons coconut oil
1/3 pound salted cod
1 medium sized onion (Dice)
1 Scotch bonnet pepper (sliced)
5 cloves of garlic (Crushing)
5 thyme (Leaves only)
3/4 teaspoon black pepper
Callaloo 2 lbs. (See note below)
1 medium sized tomato (Dice)
Note! If you are making this dish gluten free, please check the full ingredients list to ensure it meets your gluten free dietary requirements. I used one whole Scotch bonnet pepper, but you can use any pepper of your choice. Acceptable amountI highly recommend watching the video below, which goes into more detail on how to make callaloo and why it’s called spinach or cholai bagi outside of Jamaica: For extra flavor, add 2 tablespoons of coconut cream and a few chopped spring onions.
Wash and chop the callaloo bushes and keep aside (including soft stems)With salted cod (fish), I submerged mine in boiling water, then when it was cool to the touch I drained it, rinsed it in cold water and broke it into small pieces. The aim is to remove most of the salt used in the dry salting and rehydrate it. I recommend using deboned salted fish. (Yes, use your favorite salted fish.), but be sure to check the pieces carefully to make sure no small bones remain.
Heat the oil (Use the oil of your choice) Place over medium-low heat and add the salted cod to the pan. Cook, stirring frequently, for 3-4 minutes.
Add onion, garlic, Scotch bonnet pepper, thyme, and black pepper. (At this point, add onions if desired.) Reduce heat to prevent garlic from burning, then sauté onion for 3 to 4 minutes until soft.
Return the heat to medium and begin adding the prepared callaloo to the pot. Temporarily cover the pot to help the callaloo wilt faster. If you want to add extra flavor, you can add the coconut cream at this time.
I like to add a tomato or two at this point because the acidity of the tomato helps balance the overall flavor of the dish.
Reduce the heat to medium/low and cook until the callaloo has reduced in volume and is beginning to ‘brown’ around the edges. At this point you can taste and add more salt if needed. I normally wouldn’t add any more salt as the salted cod still has some salt left over, but at this point it’s up to you whether you want to add more salt or not.
Cook with the lid on, otherwise steam will build up and a lot of liquid will accumulate in the pot. In my case, I cooked the callaloo for about 20-25 minutes after adding it. Once there was no liquid in the bottom of the pot and the texture was to my liking, I removed the stove and enjoyed my Jamaican festival food.
Please note that if you chop Scotch bonnet peppers, you should wash your hands with soap and water immediately after chopping them, and anyone who suffers from an itchy mouth or throat may find it helpful to add the juice of half a lemon and stir well after turning off the stove.
