Have a taste of the Caribbean with this Jamaican Callaloo and Saltfish
Callaloo and Saltfish, a hearty and flavorful Jamaican dish, is a remarkable reflection of the island's diverse culinary influences and its history. Callaloo, a leafy vegetable similar to spinach, is native to West Africa and was brought to the Caribbean during the transatlantic slave trade. It quickly became a staple ingredient in the region.
Jamaican Callaloo and Saltfish Recipe
Cook Callaloo and Saltfish. Next, place a large skillet over medium heat. Once the pan is hot, add the oil. Then add the yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 3 minutes or until onions soften. Add salt fish to the skillet and stir for an additional minute.
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Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep. Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside. Remove callaloo from the water and cut it into chunks.
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Jamaican Callaloo with Saltfish Recipe Jamaican Foods and Recipes
Step Two- Cooking the Callaloo. Add oil/butter to a hot pan. Quickly add your diced onions and sauté for approximately 20 seconds. Add the chopped callaloo and sprinkle bouillon on top. Stir to combine spices. Keep Stirring for about 2 minutes until callaloo has wilted. You may add a splash of water to the pot to help wilt the greens even faster.
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1. Sauté Aromatics and Vegetables - heat olive oil in a dutch pot or sauté pan over medium heat, then add onion, tomato, garlic, scotch bonnet peppers and sauté until they have softened a bit. 2. Add Callaloo and Season - then add chopped callaloo, thyme sprigs, butter, salt, pepper, and chicken stock. 3.
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1 can callaloo drained⠀ ½ medium onion diced⠀ ⅓ green bell pepper diced⠀ ⅓ red bell pepper diced (you can use a small Roma tomato, seeded and diced)⠀ ½ package or 3 filets saltfish boiled and flaked⠀ 1 stalk escallion green onion⠀ 3 cloves garlic chopped⠀ 1 TBSP compliant oil
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Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.
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Stir in the chopped tomatoes and saltfish and cook for 2-3 minutes. Add the scotch bonnet, and season with black pepper and stir and combine everything together. Finally add the callaloo then pour in the warm water, fold the callaloo in with the rest of the ingredients. Reduce the heat to low, cover with lid and steam for 10 minutes.
How to cook Jamaican callaloo and saltfish/ with steam vegetables and
The steps for cooking callaloo. In a large frying pan, add the olive oil, saute the onion, scallion, garlic and red bell pepper until they are soft and translucent. Add the tomato, thyme and scotch bonnet pepper and continue to cook for about 2-3 minutes. Steam the callaloo by pouring in the hot water.
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Now lower the heat to a very gentle simmer, cover the pot and allow to cook for about 15 minutes. After 15 minutes, it's time to add the tomato and pieces of salted fish to the pot. Then give it a good stir, cover the pot and allow to cook for another 10-15 minutes. Keep stirring.
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Wash callaloo leaves; Cut up callaloo leaves in pieces. Sauté saltfish, onion, garlic, pepper, tyme in margarine or oil; Add cut up callaloo leaves, water and stir. Cover saucepan and cook callalloo are tender. Add whole scotch bonnet pepper; Sprinkle with pepper and salt. Simmer then serve with avocado pear, boil banana and/or fried dumplings.
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Discard water then rinse with water and drain. Chop callaloo. Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
Jamaican Ackee and saltfish with callaloo, dumplings, fried plantains
Sauté saltfish, onion, garlic, pepper, thyme in margarine or oil. Add callaloo to mixture and stir. Cover saucepan and on low heat, cook callaloo (just enough for mixture to blend). Add whole scotch bonnet pepper. Sprinkle with pepper and salt. Simmer then serve with rice, boil banana and/or fried dumplings. *recipe pictured with boiled green.
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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.
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Fry chopped bacon in 2 tbsp of oil and set aside. 4. Saute chopped onion and tomato in cooking oil until onion is transparent. 5. Add bacon, flaked cod fish and 1 tbsp of oil to the saucepan. 6. Gently fold in callaloo and sprinkle with remaining pepper. 7. Cover and simmer on low heat for four to five minutes.