Delicious Jamaican saltfish and callaloo – keto, paleo, gluten free
2 cups of flaked saltfish (see post for recipe)
4 cups of fresh callaloo, chopped and tightly packed or 1 can of callaloo
1 large tomato, chopped
1 small onion, chopped
3 small scallion, chopped
3 garlic cloves, chopped finely
5 sprigs of thyme
1/2 tsp of black pepper
1/4 cup of warm water
1/2 or 1/4 of a scotch bonnet (optional, depending on if you like heat)
2 tbsp of coconut oil
If using regular salt fish, soak overnight then boil off the excess salt the next day, cool and flake – skip this step if you are following my unrefined saltfish method.
Melt the coconut oil in a large non stick skillet on medium heat.
Proceed to saute the onion, scallion and garlic until soft and translucent.
Stir in the chopped tomatoes and saltfish and cook for 2-3 minutes.
Add the scotch bonnet, and season with black pepper and stir and combine everything together.
Finally add the callaloo then pour in the warm water, fold the callaloo in with the rest of the ingredients.
Reduce the heat to low, cover with lid and steam for 10 minutes.
Serve according – discard the thyme stems