Saltfish and callaloo
Delicious Jamaican saltfish and callaloo
Servings 4 servings
Calories 206kcal
Ingredients
- 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
- ½ teaspoon of black pepper
- ¼ cup of warm water
- ½ or ¼ of a scotch bonnet optional, depending on if you like heat
- 2 tablespoon of coconut oil
Instructions
- If you are 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
Nutrition
Calories: 206kcal | Carbohydrates: 7g | Protein: 26g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 91mg | Potassium: 672mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3218IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 2mg