Callaloo (Amaranthus sp.) is a fast-growing spinach relative adapted to a tropical climate. The leaves and young stems are cooked at eaten in a variety of ways. All or nearly all amaranths are edible, both as vegetables and seeds, though some are better suited for one or the other use, and some have better taste and texture than others.
This recipe is delicious served with yam, green banana, fried dumplings or Irish potato.
1/2 lb Saltfish (dried, salted codfish)
1/2 lb shredded callaloo
1 medium onion
1/2 tsp black pepper
3 tbsp olive oil
1/2 hot chilli pepper (ideally Scotch Bonnet or cachucha)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme
Optional exta ingredients:
2 cloves of garlic
4 Scallion (or spring onions)
6 Slices of bacon
Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt).
Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
Chop the onion, sweet pepper, chilli pepper and tomato whilst waiting for the fish to cook.
Wash the Callaloo in a pot of water and drain thoroughly.
Remove the fish from water and allow to cool. Remove all of bones and skin then flake the flesh of the fish.
Add the oil to a frying pan and add the onion, black pepper, sweet pepper, chilli and thyme. Fry for about 5 minutes.
Add the callaloo and half a cup of water, cover and steam for 15 minutes
Add the tomatoes and flaked fish and steam for another 10 minutes.
Season and serve!