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We had a great plant sale and social last evening! Thank you Audra Tyler for organizing the Home Propagation Project and all the participants who grow for our community. YEAH!

Thank you to board members Faith Carr, Lydia Fortier and volunteers Carolina Madera,Andi Houston, Karen Sherwood and many others for assisting folks with information about the plants. It truly is a great growing community! YEAH Grow Gainesville network.

We have an abundance of YUCA and SUGARCANE; and it needs to go in the ground. Let's put it on sale for $2 a pot.

COME GET YOURS at the Healing Arts Skillshare event at Mosswood Farms in Micanopy on Saturday 9 am. Some great talks too.
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In recent light of contaminated manure here is a cheap replacement for manure. ... See MoreSee Less

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Hi I am new to the group. Been working in regenerative ag, permaculture, agroecology for several years. I'd like to buy some plants/seeds from the EPP. Is there anywhere/anyway to do this by this upcoming Monday? I'm going on a trip on Tuesday afternoon and want to get them in the ground before I go. ... See MoreSee Less

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The EPP is going to the Healing Arts Festival this Saturday - it's a BUSY week - come buy some plants!
EPP & Healing Arts
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EPP & Healing Arts

April 29, 2017, 9:00am - April 29, 2017, 12:00pm

The Edible Plant Project presents The EPP Road Show Find Tad DeGroat at the Healing Arts Festival At...

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Callaloo and Salt Cod Recipe

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.

INGREDIENTS

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

DIRECTIONS

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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).

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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.

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Remove the fish from water and allow to cool. Remove all of bones and skin then flake the flesh of the fish.

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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.

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Season and serve!

© 2006 Jamaica Travel and Culture .com

 

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