Recipe: Jamaican Callaloo and Saltfish

Last night was Jamaica night in Hartford, and although it was fun (you can see a photo on Instagram), it also made me think of how much I miss my Mom. So in honor of my Jamaican mother, my time at home, and West Indian Week, I've decided to provide a healthy recipe for callaloo and saltfish. This is a meal that can be eaten any time of day, and pairs well with a variety of side dishes.

For those of you unfamiliar with callaloo, it has been described as Jamaican spinach, although it is much more similar to collard greens in appearance and initial texture. A 1/2 cup serving has approximately 30 calories, 2 grams of protein, 4 grams of carbs, and 1 gram of fat. Some of its health benefits can be found here.

Tonight is Guyanese night, and in honor of my Dad, I will post a new recipe tomorrow.

Ingredients

• 3-4 cups of chopped fresh callaloo, or 1 can, drained
• 1/2 lb. saltfish (dried, salted codfish)
• 1 diced onion
• 1 diced tomato
• 1 sprig thyme
• 1 clove garlic or 2 teaspoons garlic powder
• 2 tablespoons of butter or coconut oil
• 1 tablespoon of black pepper
• 1 whole scotch bonnet pepper (do not chop) or hot pepper sauce to taste

Method

1. Boil saltfish in a deep pot of water for 45 minutes to rid of the excess salt. You can change the water or reboil if needed. Strip off the skin and break saltfish into small pieces.   
2. Prepare callaloo by opening and draining water from the tin. If you have fresh callaloo, wash it thoroughly and remove all seeds and flowers. Strip the translucent skin from the outer stalks and chop up finely.
3. Heat up two tablespoons of butter or coconut oil in a pot or a pan for which you have a cover. Sauté tomato, onion, garlic, pepper, thyme in butter or oil.
4. Add callaloo and pepper and stir in well, cover the pot or pan and allow to steam on a low fire for 15 to 20 minutes. Don't add water as it will cook under its own natural moisture. Give it the occasional stir every now and then.
5. When finished steaming, add saltfish and stir in.
6. Serve with hardough bread, fried dumplings, breadfruit, plantain, avocado, rice or boiled green bananas. Add hot pepper to taste and enjoy!
   

Source 1, Source 2,

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Write by: Unknown - Wednesday, August 7, 2013