Entree: Jamaica – Callaloo and Saltfish (Stewed callaloo leafy greens cooked with salted cod and aromatic Jamaican seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 8 oz (225 g) saltfish (salted cod)
- 1 lb (454 g) callaloo leaves (or spinach/young amaranth), cleaned and chopped
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, sliced (approx. 150 g)
- 2 scallions (green onions), chopped (approx. 30 g)
- 1 whole Scotch bonnet pepper (leave whole for mild heat or chop for more heat) (approx. 15 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 medium tomato, chopped (approx. 100 g)
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1/2 cup (120 ml) coconut milk
- 1/4 cup (60 ml) water or additional coconut milk as needed
- 1 tbsp (15 ml) lime juice (optional)
- Freshly ground black pepper to taste
- Salt only if needed after tasting (saltfish carries most of the salt)

Instructions

1. Rinse saltfish and place in a pot of cold water. Bring to a gentle boil for 10 minutes, then drain and repeat with fresh water if desired to reduce salt. Alternatively soak saltfish in several changes of cold water for 4–24 hours in the refrigerator. Drain, remove skin and bones, and flake into bite-sized pieces.
2. Heat oil in a large skillet or pot over medium heat. Add onion and sauté until translucent, about 4–5 minutes. Add scallions, garlic, and tomato and cook until tomato softens, about 3 minutes.
3. Add flaked saltfish, thyme, and the whole Scotch bonnet pepper. Stir to combine and cook 2–3 minutes to marry flavors.
4. Add the chopped callaloo and coconut milk, plus 1/4 cup (60 ml) water if needed to help wilt the greens. Stir, cover partially, and simmer over medium-low heat until callaloo is tender, about 8–12 minutes. Stir occasionally.
5. Remove the Scotch bonnet pepper if left whole. Taste and add black pepper and lime juice, and only add additional salt if the dish needs it.
6. Serve hot with boiled dumplings, fried plantain, or steamed rice as desired.