Jamaican Callaloo

Once this leafy green vegetable is prepped, Jamaican-style callaloo is an easy dish to make. Traditionally served for breakfast and usually accompanied with roasted breadfruit or boiled green bananas and dumplings, callaloo is a healthy and savory dish you need to try.

I’m a day late, but happy Jamaican Independence Day to all the Jamaicans out there! On August 6, 1962 the island of Jamaica was granted independence by the British (it was observed as a public holiday on Monday, August 7, because it fell on on Sunday this year).

To help celebrate, here’s the recipe for callaloo that I remember eating often growing up. My mother and I got some help picking fresh callaloo from Farintosh Farms just north of Toronto this past week, and she gave me a quick lesson on how to prep it before cooking.

Never heard of callaloo? It’s a green leafy vegetable from the amaranth family. You can find callaloo in many Caribbean markets, but if you’re hard pressed to find it you can try substituting with Swiss chard, kale or even spinach (though the taste is a bit different).

Callaloo is a superfood that is a great source of vitamins and minerals. It’s very high in iron, calcium and potassium. It also provides immune-boosting vitamin A and C.

How to Prep Callaloo Before Cooking:

1. Callaloo should be washed in lukewarm water in a clean sink.
2. Cut plants should inspected and any debris or dying leaves should be discarded.
3. Thick bottom, harder stalks should be trimmed off and discarded, and the membrane of the stalks stripped with a paring knife.
4. Soak the callaloo in some salt water for at least 20 minutes (the salt helps remove any remaining debris).
5. After soaking rinse with fresh, cold water, drain and chop into small pieces along the length of the plant.

It might seem like a long process, but it’s well worth it. If you buy a large bushel from the farm like I did, you can store in your freezer for a few months. I still have a couple bags of callaloo in my freezer from the same prep session ready to quickly add to the pan for another meal.

Although this dish originated in West Africa, Jamaica is one of the many Caribbean nations that enjoy it in different ways. This Jamaican Callaloo is a great recipe to make if you’re vegetarian or vegan, but others should feel free to add some codfish for some extra depth of flavour.

Other similar recipes to check out:

• Ackee & Saltfish
• Jamaican Saltfish Fritters (Stamp & Go)

Jamaican Callaloo

Monique Creary

Once this leafy green vegetable is prepped, steamed callaloo is an easy Jamaican-style dish to make. Traditionally served for breakfast and usually accompanied with roasted breadfruit or boiled green bananas and dumplings, callaloo is a healthy and savory dish you need to try.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Jamaican

Servings 4 servings

Ingredients

  

• 1 tbsp canola oil
• 1 medium onion thinly sliced and jullienned
• 2 cloves garlic minced
• 1/2 scotch bonnet pepper seeded and finely chopped
• 2 small tomatoes diced
• 1/2 tsp dried thyme or 2 fresh springs
• 4 cups callaloo finely chopped
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup water

Instructions

 

• In a large frying pan, saute the onions over medium heat for about 5 minutes. Add in the garlic, scotch bonnet pepper, tomato, thyme, salt and pepper and continuing to cook for another 2-3 minutes.
• Top with the callaloo, gently toss and add the water. Reduce heat to low.
• Cover and steam for about 8-10 minutes, or until desired tenderness.

Notes

• The finished callaloo should stay on the green side of the spectrum. You’ve overcooked it if it starts to turn brown.

Keyword callaloo, Jamaican breakfast