Spinach is rare in Jamaica but we have our own version. It's a little more hardy than spinach and the spinach flavor is a bit milder. Callaloo can be eaten raw but Jamaicans prefer it steamed. the most popular callaloo recipe is callaloo and salted codfish aka saltfish.
Callaloo is a green leafy shrub that likes semi-sunny areas to cool areas. It likes rainfall and thrives better during the rainy months. It is also known as a cash crop because it takes just a few weeks to mature enough to eat.
This vegetable is one of the most economical yet versatile vegetables to have in your diet. It contains lots of minerals, the main one being iron and is given to people who suffer anemia. This vegetable is very fibrous and is also eaten to help to make your bowel movements more frequent.
Recipes below are:
Steamed Callaloo
Ingredients
3 cups callaloo that has been washed and chopped
2 tablespoons vegetable oil
1/2 medium onion sliced
2 garlic cloves minced
salt and pepper
This is the most simple way to cook callaloo. Heat oil on medium in skillet or wok. I personally prefer to make this in a wok because the wok allows the water to evaporate easily. Add garlic and onion and saute for a minute. Add callaloo, a pinch of salt and black pepper. Stir fry for about two minutes than reduce flames to medium low and allow to steam uncovered for two minutes then stir again.
This is the tricky part. You must determine when the callaloo is ready depending on how firm you like it. I like mine almost uncooked so I just cook mine for a few minutes but my fiance likes it a little tender. This depends on how tender you like your greens.
The thinG to remember is never let your greens start getting brown, then you know they are overcooked. You should get a deep beautiful forest green color.
Callaloo and Saltfish
Ingredients
2 oz salted dried codfish
4 cups callaloo that has been rinsed and chopped
3 garlic cloves, minced
1/2 medium or 1 small onion, sliced
1/2 carrots (julienne or cut in strips)
1/2 scotch bonnet sliced
black pepper
3 tablespoon coconut oil
Use a skillet, dutch pot, large fry pan or my personal favorite, a wok for making this dish. The reason we don't use a sauce pan or deep pot is to allow the water to evaporate from the callaloo while it cooks. This vegetable carries a fair amount of water and we don't want vegetable stew.
To prepare your codfish you have two options:
Heat your oil on medium high. When almost smoking add all your codfish and stir. Fry codfish at this temperature for about 3 minutes turning over constantly with a wooden spoon. Turn flames down to medium and add garlic, onion and carrots. Reduce flames to medium low and stir. Cover for just about two minutes to allow the flavors to meld.
Remove cover and add callaloo, pepper and black pepper. Stir fry for two or three minutes or until the callaloo is done.
Callaloo Quiche
A quiche is not Jamaican but the callaloo certainly is so here is a quiche I know all you callaloo lovers will enjoy.
Ingredients
2 - 3 large white potatoes for the crust
3 cups cheese
2 cups milk
2 eggs
paprika
3 cups callaloo which has been steamed
Preheat oven to 350*.
Scrub and dice potatoes. You can use the potatoes skin on or skin off, your choice, so you may also peel them if you like. Boil potatoes until tender. Pour off water and reserve. Mash potato and press into a butter greased pie dish.(While masking potato, add some of the reserved water if needed. Crust should not be too dry or too soft either). Spread potato evenly throughout in order to cover bottom, sides and edge.
Place your potato crust in the oven and bake for 15 - 20 minutes.
In the meantime beat your eggs until just a little bubbly and add to milk.
When the pie crust is removed from the oven, set to cool for about 10 minutes.
When crust is cool add 2 cups of the grated cheese to the bottom of the crust and spread evenly. Spread on callaloo then pour on your milk and egg mixture. Sprinkle on the balance of the cheese and some paprika for color.
Bake at 350* for 45 minutes or until set. You will know when your quiche is ready when you press the top with your finger and it bounces back.
Notes: Eggs are easy to cook and your quiche doesn't take long to cook either so be careful you don't dry out your quiche too much. A sure way to ensure all is well to to turn the oven off at 40 minutes and allow the heat to finish cooking it for the next ten minutes.
Callaloo is a green leafy shrub that likes semi-sunny areas to cool areas. It likes rainfall and thrives better during the rainy months. It is also known as a cash crop because it takes just a few weeks to mature enough to eat.
This vegetable is one of the most economical yet versatile vegetables to have in your diet. It contains lots of minerals, the main one being iron and is given to people who suffer anemia. This vegetable is very fibrous and is also eaten to help to make your bowel movements more frequent.
Recipes below are:
- Steamed callaloo
- Callaloo and Saltfish
- Callaloo Quiche
Steamed Callaloo
Ingredients
3 cups callaloo that has been washed and chopped
2 tablespoons vegetable oil
1/2 medium onion sliced
2 garlic cloves minced
salt and pepper
This is the most simple way to cook callaloo. Heat oil on medium in skillet or wok. I personally prefer to make this in a wok because the wok allows the water to evaporate easily. Add garlic and onion and saute for a minute. Add callaloo, a pinch of salt and black pepper. Stir fry for about two minutes than reduce flames to medium low and allow to steam uncovered for two minutes then stir again.
This is the tricky part. You must determine when the callaloo is ready depending on how firm you like it. I like mine almost uncooked so I just cook mine for a few minutes but my fiance likes it a little tender. This depends on how tender you like your greens.
The thinG to remember is never let your greens start getting brown, then you know they are overcooked. You should get a deep beautiful forest green color.
Callaloo and Saltfish
Ingredients
2 oz salted dried codfish
4 cups callaloo that has been rinsed and chopped
3 garlic cloves, minced
1/2 medium or 1 small onion, sliced
1/2 carrots (julienne or cut in strips)
1/2 scotch bonnet sliced
black pepper
3 tablespoon coconut oil
Use a skillet, dutch pot, large fry pan or my personal favorite, a wok for making this dish. The reason we don't use a sauce pan or deep pot is to allow the water to evaporate from the callaloo while it cooks. This vegetable carries a fair amount of water and we don't want vegetable stew.
To prepare your codfish you have two options:
- Rinse off excess salt and soak in 3 cups water for 2 or more hours in some room temperature water from the tap. Drain and scale your codfish and flake or cut into bite sized pieces. Remove bones and set aside until ready. (Recommended).
- Rinse excess salt and boil in four cups water for 15 minutes minimum. Drain immediately and run some cold water over fish. When cool enough to handle, drain and remove bones. Flake or cut unto bite sized pieces and set aside.
Heat your oil on medium high. When almost smoking add all your codfish and stir. Fry codfish at this temperature for about 3 minutes turning over constantly with a wooden spoon. Turn flames down to medium and add garlic, onion and carrots. Reduce flames to medium low and stir. Cover for just about two minutes to allow the flavors to meld.
Remove cover and add callaloo, pepper and black pepper. Stir fry for two or three minutes or until the callaloo is done.
Callaloo Quiche
A quiche is not Jamaican but the callaloo certainly is so here is a quiche I know all you callaloo lovers will enjoy.
Ingredients
2 - 3 large white potatoes for the crust
3 cups cheese
2 cups milk
2 eggs
paprika
3 cups callaloo which has been steamed
Preheat oven to 350*.
Scrub and dice potatoes. You can use the potatoes skin on or skin off, your choice, so you may also peel them if you like. Boil potatoes until tender. Pour off water and reserve. Mash potato and press into a butter greased pie dish.(While masking potato, add some of the reserved water if needed. Crust should not be too dry or too soft either). Spread potato evenly throughout in order to cover bottom, sides and edge.
Place your potato crust in the oven and bake for 15 - 20 minutes.
In the meantime beat your eggs until just a little bubbly and add to milk.
When the pie crust is removed from the oven, set to cool for about 10 minutes.
When crust is cool add 2 cups of the grated cheese to the bottom of the crust and spread evenly. Spread on callaloo then pour on your milk and egg mixture. Sprinkle on the balance of the cheese and some paprika for color.
Bake at 350* for 45 minutes or until set. You will know when your quiche is ready when you press the top with your finger and it bounces back.
Notes: Eggs are easy to cook and your quiche doesn't take long to cook either so be careful you don't dry out your quiche too much. A sure way to ensure all is well to to turn the oven off at 40 minutes and allow the heat to finish cooking it for the next ten minutes.
