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JAMAICAN STEAMED CALLALOO RECIPE
INGREDIENTS:
4 cups of firmly packed chopped callaloo
1/8 to 1/4 cup water
1 medium-sized onion, chopped
1 medium-sized well ripened tomato, chopped
1 large clove garlic, chopped
1/3 skin of a scotch bonnet pepper finely chopped
1/4 teaspoon dried time leaves
1/8 teaspoon salt
1 table spoon cooking oil
1 table spoon butter or margarine
Recipe by ©eatjamaican.com
Serves: 4
Process
Inspect callaloo and remove any debris, old leaves, or hard stalk,
etc. Rinse in a large pot of cold water. Discard the water then
add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon
of salt into the water and let sit for 1/2 to 1 hour. The salt
will help to remove any additional small debris from the callaloo.
Throw off the water and rinse the callaloo in another pot of
cold water. Remove the callaloo and chop in 3/4 inch pieces in
a slanted motion.
In a large pot add the 2 tablespoon oil and 1/8 to 1/4 cup
water. Put four cups of firmly packed chopped callaloo on top.
Add the remaining seasonings on top of the callaloo. Put a lid
on the pot. Place on a medium flame and cook for roughly ten
minutes or until pieces of the callaloo stalks are tender. The
callaloo must stay green. Any discoloration towards brown means
the callaloo is being overcooked.
Best served as a side dish or with bammie and fried
plantain or breadfruit for lovely vegetarian breakfast.
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