One favorite dish of mine on a Sunday Morning is some Callaloo and Saltfish (Codfish). Callaloo is very similar to Spinanch. I season it like I would season Collard Greens. To give the dish below a more island flavor I add just a hint of coconut cream to the mixture. Recipe is shown compliments of www.jamaicatravelandculture.com
Callaloo and Codfish recipe
You will need the following ingredients to prepare enough callaloo and codfish for 4 people:-1/2 lb Saltfish (dried, salted codfish)
1/2 lb shredded callaloo
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme
2 cloves of garlic
4 Scallion (or spring onions)
6 Slices of bacon
PreparationCover 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).
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.
Remove the fish from water and allow to cool.
Remove all of bones and skin then flake the flesh of the fish.
CookingMelt the butter in 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
ServingServe with yam, green banana, fried dumplings and Irish potato (collectively known as food).
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