Jamaican Callaloo
A simple authentic callaloo recipe, perfect with rice and peas and paired with curries.
Servings Prep Time
4People 3Minutes
Cook Time Passive Time
12 Minutes 15Minutes
Servings Prep Time
4People 3Minutes
Cook Time Passive Time
12 Minutes 15Minutes
Ingredients
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!