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Jamaican Callaloo with Spices
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. A celebration of Caribbean flavours featuring meticulously steamed leafy greens harmonised with garlic, thyme, and chilli for a rich, aromatic profile.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Heat the oil in a large pan over medium heat.
- 2Add the chopped onion and fry until soft.
- 3Add the chopped garlic, Scotch pepper and thyme, and cook for a minute to release the aroma.
- 4Add the tomato and pepper and cook until soft.
- 5Add the chopped calla leaves, season with salt and black pepper.
- 6mix well.
- 7Lower the flame, add the stock, cover the pan and cook for 5 to 7 minutes.
- 8During this time, the callalo leaves will shrink and the flavours will meld.
- 9Add the chopped spring onions.
- 10Taste and adjust seasoning, if necessary add salt or pepper.
Ingredients
- 1 bunch callaloo (approx. 400-500g, washed and chopped), 2 tablespoons vegetable oil, 1 medium onion, chopped, 2 garlic cloves, minced, 1 Scotch bonnet pepper, seeded and finely chopped (optional), 2 sprigs fresh thyme, 1 large tomato, chopped, 1 small red pepper, chopped, 1/2 teaspoon black pepper, salt to taste, 2 tablespoons chicken stock (or water), 60 ml spring onions, chopped
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.3g
Chef tips
Spinach can be used as a substitute for callaloo. Adding a bit of lemon juice at the end can brighten the dish.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. A celebration of Caribbean flavours featuring meticulously steamed leafy greens harmonised with garlic, thyme, and chilli for a rich, aromatic profile.