Saltfish and callaloo
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups of flaked saltfish (see post for recipe)
- 4 cups of fresh callaloo (chopped and tightly packed or 1 can of callaloo)
- 1 large tomato (chopped)
- 1 small onion (chopped)
- 3 small scallion (chopped)
- 3 garlic cloves (chopped finely)
- 5 sprigs of thyme
- 1/2 tsp of black pepper
- 1/4 cup of warm water
- 1/2 or 1/4 of a scotch bonnet (optional, depending on if you like heat)
- 2 tbsp of coconut oil
Method
- If you are using regular salt fish, soak overnight then boil off the excess salt the next day, cool and flake - skip this step if you are following my unrefined saltfish method.
- Melt the coconut oil in a large non stick skillet on medium heat.
- Proceed to saute the onion, scallion and garlic until soft and translucent.
- 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.
- Serve according - discard the thyme stems