Callaloo

Main Serves 4 people Jamaica

Part of the amaranth family, callaloo is popular all over the Caribbean. If you can’t find callaloo, you can easily substitute with spinach or Swiss chard.

INGREDIENTS:

1 lb (450g) fresh Callaloo
2 tbsp vegetable oil
3 garlic cloves, crushed
1 onion, sliced
3 scallions (spring onions), chopped
1 sprig of fresh thyme
Salt and black pepper to taste
2 ½ fl oz (75ml) water


Step 1

Cut any tough stems from the leaves and allow to soak for a few minutes in cold water. Drain, then roughly slice.

Step 2

Heat the oil in a large saucepan, then add the garlic, onion and scallions. Fry until just beginning to soften, then add the leaves, the sprig of thyme and a generous amount of salt and black pepper. Pour over the water and cover. Cook for about 8 to 10 minutes, stirring occasionally, until the stems are tender. Serve as an accompaniment to jerk chicken.