Ingredients with Measurements:
- 1 lb salted codfish
- 2 bunches of callaloo leaves (substitute with spinach or kale if not available)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, chopped
- 1 tbsp vegetable oil
- 1 tsp dried thyme
- 1 tsp allspice
- 1 tsp black pepper
- 1 cup water
- Salt to taste
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. Soak the salted codfish in water overnight to remove excess salt. Drain and rinse the fish in cold water.
2. In a large pot, bring water to a boil and add the codfish. Boil for 10 minutes, then drain and rinse with cold water. Flake the fish into small pieces and set aside.
3. Wash the callaloo leaves thoroughly and remove the tough stems. Chop the leaves into small pieces.
4. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and scotch bonnet pepper and sauté for 2-3 minutes.
5. Add the callaloo leaves to the pot and stir until wilted.
6. Add the flaked codfish, thyme, allspice, black pepper, and water to the pot. Stir well and bring to a boil.
7. Reduce the heat and simmer for 15-20 minutes, stirring occasionally.
8. Add salt to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 7g
Protein: 25g
Carbohydrates: 16g
Fiber: 4g
Sodium: 1500mg
Substitutions for ingredients:
- Callaloo leaves can be substituted with spinach or kale.
- Scotch bonnet pepper can be substituted with jalapeño pepper.
Variations:
- Add chopped tomatoes for a more flavorful dish.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Soaking the salted codfish overnight is important to remove excess salt.
- Be careful when handling scotch bonnet pepper, as it is very spicy.
- Serve with rice and peas for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice and peas on the side.
Garnishes:
Garnish with chopped scallions or fresh parsley.
Pairings:
Serve with a cold beer or a fruity rum cocktail.
Suggested side dishes:
Rice and peas, fried plantains, or roasted sweet potatoes.
Troubleshooting advice:
- If the dish is too salty, rinse the codfish again before adding it to the pot.
- If the dish is too spicy, remove the seeds from the scotch bonnet pepper before chopping.
Food safety advice:
- Make sure to soak the salted codfish overnight to remove excess salt.
- Wash the callaloo leaves thoroughly before cooking.
Food history:
Callaloo is a traditional Jamaican dish made with leafy greens and spices. It is often served with salted codfish, which was introduced to Jamaica by European sailors.
Flavor profiles:
Savory, spicy, and slightly bitter.
Serving suggestions:
Serve hot with rice and peas on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Jamaican