JAMAICAN CALLALOO
Jamaican callaloo is a beloved staple in Jamaican households. It is often cooked with onions, garlic, scallions, thyme, tomatoes, and Scotch bonnet pepper for a savory, slightly spicy dish that’s as nourishing as it is flavorful.
Ingredients
- 4 cups Callaloo
- 1 Scotch Bonnet Pepper
- 1 Tomato (optional)
- 2 Scallion/Green Onion Stalks
- 1 tbsp Margarine/Butter
- ¼ tsp Salt
- 4 Thyme Sprigs
- 1 Small Yellow Onion
- ¼ Green Bell Pepper
- ¼ Red Bell Pepper
- ¼ tsp Black Pepper
- 1 Large Garlic Clove
- 1 tsp All Purpose Seasoning
Instructions
- Wash 1 callaloo bunch in salt water twice, then vinegar and water and rinse. Remove dead leaves or holey leaves.
- For the large stalks, strip the ends to remove the waxy part, which makes it chewy. Chop the callaloo and then do one more rinse.
- Wash your remaining vegetables in vinegar and water. Cut 1 small yellow onion, 1/4 red bell pepper, 1/4 green bell pepper, and 2 green onion stalks into small chunks.
- Add 4 cups of the chopped callaloo to a medium-size pot.
- Next add in your diced veggies, 1 large minced garlic clove, 4 thyme sprigs, 1/4 tsp salt or to taste, 1/4 tsp black pepper, 1 tsp all purpose seasoning, 1 whole scotch bonnet pepper, and 1 heaping tbsp margarine.
- Cover and cook on medium heat for 10 mins to spring water. Remove cover and cook for another 5-10 mins.
- Add 2 tbsp water or more if there is not enough liquid (if you add a tomato, then you can omit this step).
- Serve hot with another dish of choice.