Jamaican callaloo is a popular island leafy green side dish, that is lightly steamed with onions, garlic, scotch bonnet, scallion and thyme.
I am absolutely elated right now because I finally got hold of some callaloo (it's all gone now since making this recipe) but I just wanted to share my joy with you all.
You guys who are my day one readers will know I HATE canned callaloo. If you're from the Caribbean, have visited or even managed to taste fresh callaloo then you will probably feel the same way.
A family friend was nice enough to send some callaloo my way along with some beetroot (beets) and cucumbers.
I knew straight away that I had to show you guys how I grew up steaming fresh callaloo the Jamaican way.
Jamaican VS other Caribbean islands
First of all, callaloo was first introduced to the Caribbean via West Africa during the slave trade.
The definition of callaloo varies depending on the island but they all still shares its African influence.
For example Trinidad and Tobago have a side dish what is known callaloo which uses dasheen bush (taro leaves).
This is considered to be Trinbago's national dish made with coconut milk, crab, salt meat, onion, pimento peppers and so fourth.
Grenada also uses dasheen bush (callaloo) which forms part of their national dish called Oil Down.
Dominicans also refer to dasheen bush as callaloo too.
On the other hand, Jamaica, Belize and Guyana use amaranth leaves which differs from the aforementioned island and this is the method that I will be exploring today.
Jamaicans enjoy eating callaloo as a side dish because it can be paired with a number of things
- Saltfish
- Plantain
- Green Banana
- Roast Breadfruit
- Used to make Pepperpot Soup
Just like Steamed Cabbage, you will find callaloo is cooked up/steamed with the usual foundation ingredients - onion, garlic, scallion, tomatoes, thyme and so fourth.
Callaloo/collard greens and spinach - Are they the same thing?
This is like the million dollar question, what is the difference? Can they all be used interchangeably?
Callaloo and spinach both comes from the amaranth family. Both leaves are very similar although spinach, leaves tend to be slightly smaller and thinner in size.
Spinach is mild is taste and texture and cooks quicker compared to callaloo which has a stronger taste and more firm in appearance.
Living in the diaspora, spinach is often used by many as a substitute (something I do very often). While it can definitely work, nothing beats fresh Jamaican callaloo.
Collard greens (greens) are large, thicker and a darker leafy green vegetable that's not from the Amaranth family.
It's more coarser in texture and very similar to cabbage and cannot to used as a direct substitute.
The health benefits
Nevertheless, all three leafy green vegetables are highly nutritious with a number of health benefits.
A good source of B and C vitamins for energy levels, metabolism, immune system and brain function.
Along with minerals such as calcium, fibre and iron to support the formation of red blood cells and carry oxygen around the body.
This vegetable is a great choice for anyone who has an iron deficiency, constipation or simply looking for something to promote bone health and boost energy.
Cleaning and chopping the callaloo
- Start by inspecting the callaloo leaves, any leaves with holes, too much debris or are dying should be discarded.
- Use a paring knife to peel/strip the thin membrane from the stalk of the callaloo bunch.
- The thicker/bumpy parts of the stalk should be chopped off and discarded (don't get rid of all of the stalk just the bad parts)
- Rinse the callaloo leaves and stalk several times.
- Place the callaloo leaves and stalk in a large bowl with cold water and sprinkle in some salt.
- Soak the leaves/stalk for about 20 minutes before rinsing off in cold water.
- Drain off the salt water and rinse the callaloo in a colander.
- Slice the stalks and chop the callaloo leaves (you may find it easier to roll and bunch a few together prior to chopping) then set aside in a medium sized bowl.
The steps for cooking callaloo
- In a large frying pan, add the olive oil, saute the onion, scallion, garlic and red bell pepper until they are soft and translucent.
- Add the tomato, thyme and scotch bonnet pepper and continue to cook for about 2-3 minutes.
- Top with the callaloo and carefully fold it in.
- Steam the callaloo by pouring in the hot water.
- Reduce the heat to low, cover with the lid and steam the callaloo for 5-7 minutes or until tender.
- Remove the lid, add the butter then season with all purpose seasoning along with black pepper and pink salt to taste.
Notes and tips
- It is crucial to soak the callaloo, this will help to shift any embedded debris that may not been easily seen.
- This is recipe link for my home All Purpose Seasoning
- Remember this is the Jamaican version of callaloo and not to be mistaken for the Trinidadian/Dominican/Grenadian version that uses dasheen bush.
- Preparing fresh callaloo can be time consuming so you may want to do this in 2 steps i.e the night before.
- Season the callaloo to taste i.e you don't have to add tomato or all purpose seasoning etc..
- You may want to apply some oil to your hands as you are peeling the stems (sometimes it can cause discolouration).
- You will want to inspect the leaves first, removing any wilting, dead or leaves with holes in them.
- Feel free to chop the callaloo first then freeze down the rest of it.
- Callaloo does wilt as it cooks so what may seem like a lot initially, will minimise.
Recipes to pair callaloo with and other side dishes
- Green Fig and Saltfish
- Ackee and Saltfish
- Caribbean Vegan Breakfast
- Callaloo Soup
- Plantain Omelette
- Caribbean Baked Fish
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Jamaican Callaloo Recipe
Ingredients
To wash the callaloo
- 1 bunch of callaloo about 1½ -2 lb
- 1 tbsp salt (5g) can use any salt for the cleaning
To cook the callaloo
- 2 tbsp olive oil (5g)
- medium sized onion chopped
- 2 scallion sliced
- 4 garlic cloves minced
- ½ red bell pepper optional, chopped
- 4 sprigs fresh thyme
- 1 large tomato chopped
- 1 scotch bonnet chopped and de-seeded
- 2-3 tbsp hot water (30ml)
- 1 tbsp dairy free butter (15g)
- 1 tsp all purpose seasoning (5g) see notes and tips
- black pepper and pink salt to taste
Instructions
To clean the callaloo
- Start by inspecting the callaloo leaves, any leaves with holes, too much debris or are dying should be discarded.
- Use a paring knife to peel/strip the thin membrane from the stalk of the callaloo bunch.
- The thicker/bumpy parts of the stalk should be chopped off and discarded (don't get rid of all of the stalk just the bad parts)
- Rinse the callaloo leaves and stalk several times.
- The callaloo leaves and stalk in a large bowl with cold water and sprinkle in some salt.
- Soak the leaves/stalk for about 20 minutes before rinsing off in cold water.
- Drain off the salt water and rinse the callaloo in a colander.
- Slice the stalks and chop the callaloo leaves (you may find it easier to roll and bunch a few together prior to chopping) then set aside in a medium sized bowl.
To cook the callaloo
- In a large frying pan, add the olive oil, saute the onion, scallion, garlic and red bell pepper until they are soft and translucent.
- Add the tomato, thyme and scotch bonnet pepper and continue to cook for about 2-3 minutes.
- Top with the callaloo and carefully fold it in.
- Steam the callaloo by pouring in the hot water.
- Reduce the heat to low, cover with the lid and steam the callaloo for 5-7 minutes or until tender.
- Remove the lid, add the butter then season with all purpose seasoning along with black pepper and pink salt to taste.
Notes
- It is crucial to soak the callaloo, this will help to shift any embedded debris that may not been easily seen.
- This is recipe link for my home All Purpose Seasoning
- Remember this is the Jamaican version of callaloo and not to be mistaken for the Trinidadian/Dominican/Grenadian version that uses dasheen bush.
- Preparing fresh callaloo can be time consuming so you may want to do this in 2 steps i.e the night before.
- Season the callaloo to taste i.e you don't have to add tomato or all purpose seasoning etc..
- You may want to apply some oil to your hands as you are peeling the stems (sometimes it can cause discolouration).
- You will want to inspect the leaves first, removing any wilting, dead or leaves with holes in them.
- Feel free to chop the callaloo first then freeze down the rest of it.
- Callaloo does wilt as it cooks so what may seem like a lot initially, will minimise.
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