Jamaican Callaloo

One of the things I love about Caribbean food is how most of their dishes are based on simplistic flavours, infused together into what their food is all about.

I got this recipe from cousin-in-law who’s Jamaican, as I feel authenticity is everything when it comes to recipes.

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He told me all you need is the ingredients above, and thyme as your seasoning. To cook with butter, which is easily veganised anyways, much like other vegan Jamaican, or ital cuisine.

What’s in Jamaican callaloo?

Callaloo is typically prepared with onion, garlic, tomato, fresh thyme and scotch bonnet pepper. With a bit of salt and pepper to taste.

Simply fry it up and that’s that. Tastes surprisingly good as compared to how simple it sounds, a great way to get your kids to eat their greens.

jamaican callaloo recipe

What’s callaloo good for?

Callaloo is rich in iron, calcium, vitamin C and a wide range of antioxidants. You can eat this knowing it may help you toward achieving a healthy, balanced diet.

It tastes similar to spinach with a slightly different texture, and pairs well with Jamaican rice and peas, as well as an alternative to basmati rice with a vegan chickpea curry.

Jamaican ital callaloo

Callaloo is a great way to get your greens in with little effort, a great party food (responds well at barbeques). I made a big portion which was enough for 3 days’ worth of work lunches – Works for me.

Print Recipe
Jamaican Callaloo
A simple authentic callaloo recipe, perfect with rice and peas and paired with curries.
Jamaican ital callaloo
Prep Time 3 Minutes
Cook Time 12 Minutes
Passive Time 15 Minutes
Servings
People
Ingredients
Prep Time 3 Minutes
Cook Time 12 Minutes
Passive Time 15 Minutes
Servings
People
Ingredients
Jamaican ital callaloo
Instructions
  1. Chop up the onion, garlic, and tomatoes, and a slice of scotch bonnet pepper. Open the can of callaloo and drain, then rinse through a sieve.
  2. Heat oil or butter in a frying pan and add onions, then cook till fregrant (2 minutes), then add the garlic and tomatoes, scotch bonnet piece and thyme,
  3. Add the drained callaloo whilse stirring, then add salt and pepper. Cook for 6-8 minutes, taste and test for salt and pepper adjustments.
  4. Serve and enjoy.
Recipe Notes

Remove the thyme sticks after you cook the callaloo, they aren't edible. 

If you want to use a scotch bonnet for the flavour but don't want to accidentally eat it, use a yellow one and it'll be harder to miss!

 

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