Callaloo & Saltfish

Callaloo & Saltfish

INGREDIENTS:

1 bunch fresh callaloo*

½ lb saltfish

½ medium onion, chopped

2 cloves garlic, minced

2 scallion stalks, chopped

¼ green bell pepper, julienned

¼ red bell pepper, julienned

1 scotch bonnet pepper (keep whole)

1 small tomato, chopped

Few thyme sprigs

1 tsp black pepper

½ tsp all-purpose seasoning (or to taste)

¼ tsp allspice powder or crushed pimento seeds

2 tbsp butter, divided into four

INSTRUCTIONS:

1) Boil the saltfish with fresh water at least twice for 10-15 minutes each until most of the salt is removed.

2) Cut or flake the saltfish into manageable pieces, and set aside.

3) If using fresh callaloo, strip the stems then thoroughly wash with a vinegar-water solution, then rinse again with water.

4) Chop the callaloo finely and prep the fresh seasonings as directed.

5) Add all of the ingredients (callaloo, fresh seasonings, twice-boiled saltfish, black pepper, all-purpose seasoning, allspice/pimento, and butter) to one pot. Set the pot on medium low heat and cover until the contents begin to steam.

6) Allow to steam for about 10 minutes. Stir to ensure everything is well combined. Cover again, cut the heat, and leave it on the hot burner for another 5 minutes before serving.

*Note: Canned callaloo can be used. Since it is already cooked, drain and rinse it after removing it from the can, and add it to the pan after sautéing the fresh seasonings for a few minutes. Then, allow everything to steam on low for about 7 minutes.

Serve with fried dumplings, boiled dumplings, boiled ground provisions, or roast breadfruit. Enjoy!