Entree: Sint Maarten (Dutch part) – National Cuisine – Callaloo with Saltfish (Stewed Caribbean leafy greens cooked with salted cod and aromatic seasonings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) dried salted cod (saltfish), soaked and desalted
- 8 oz (225 g) fresh callaloo leaves or substitute baby spinach (about 4 cups packed)
- 8 oz (225 g) fresh okra, sliced into 1/2-inch (1 cm) rounds (about 2 cups)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 12 g)
- 2 scallions, sliced (about 20 g)
- 1 medium tomato, diced (about 5 oz / 150 g)
- 1 scotch bonnet or habanero pepper, pierced or halved (optional for heat)
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or reserved fish soaking liquid
- 1/2 tsp (1.2 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice or to taste
- Salt to taste if needed after desalting fish
- Fresh parsley or additional scallion for garnish

Instructions

1. Prepare the saltfish: rinse the dried saltfish, then soak in cold water for 4–8 hours or overnight, changing water at least once until salt level is reduced. For faster desalting, simmer the saltfish in fresh water 15–20 minutes, then drain, cool, remove bones and skin, and flake into bite-sized pieces.
2. Blanch the callaloo: bring a pot of water to a boil, add the callaloo or spinach for 1–2 minutes until wilted, then drain and roughly chop. Set aside.
3. Heat oil in a large heavy skillet or Dutch oven over medium heat. Add onion and scallions and sauté 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Add diced tomato, thyme, and the scotch bonnet pepper (whole or halved for milder heat). Cook 3–4 minutes until tomato softens.
5. Stir in sliced okra and cook 2–3 minutes. Add the flaked desalted saltfish and toss to combine.
6. Pour in coconut milk and 1/2 cup (120 ml) water or reserved soaking liquid. Bring to a gentle simmer, then reduce heat and add the chopped callaloo. Simmer uncovered 8–12 minutes, stirring occasionally, until flavors meld and okra is tender.
7. Season with black pepper and taste for salt; add a pinch of salt only if necessary. Finish with lime juice and remove whole scotch bonnet if used.
8. Serve hot garnished with chopped parsley or extra scallion alongside crusty bread, rice, or traditional bammy.