In this video you’ll learn the simple technique on how to perfect this Jamaican callaloo recipe. This steamed callaloo is also kid approved!
So here’s the thing with making great callaloo – it’s a combination of starting with great callaloo leaves and then executing the proper cooking methodology. I’ve simplified the method a little but the recipe for Jamaican callaloo is actually quite basic. Of course, I’m doing it Chef Samantha style but I’m giving all the how-to techniques, even how to cut your callaloo.
If you want to learn how to cook Jamaican cuisine, this vegetarian callaloo is one recipe you must master. Watch the video tutorial below.
Buttery Sauteed Callaloo
Course: BreakfastCuisine: JamaicanDifficulty: Easy10
minutes5
minuteshot chocolate , orange juice
Ingredients
Fresh callaloo bunches
coconut oil or butter
chicken bouillon or sea salt
1 medium onion (diced)
1 small tomato (diced)
Directions
- Step One- Prepping the Callaloo
- Break away leaves of the callaloo (aramantha) plant leaving the thick stalks behind(which can be used in compost or to make juice).
- Carefully rinse each leaf under running water to remove any residue.
- Roughly chop leaves and finer stems and place into a bowl.
- Step Two- Cooking the Callaloo
- Add oil/butter to a hot pan.
- Quickly add your diced onions and sauté for approximately 20 seconds.
- Add the chopped callaloo and sprinkle bouillon on top. Stir to combine spices.
- Keep Stirring for about 2 minutes until callaloo has wilted. You may add a splash of water to the pot to help wilt the greens even faster.
- Taste and adjust seasoning if necessary.
- Throw in diced tomatoes and serve immediately with sweet potato casserole or fried dumplings!
Callaloo pairs well with stew peas or saltfish fritters
Need some Jamaican recipes for the holidays? Get my eBook of recipes here
