Although, I have never been to Jamaica, we are lucky to have quite a few Jamaican restaurants in the UK. In fact, there are two good ones within walking distance of my house. My favourite food is the jerk chicken with sides of rice, peas and plantains. However, more recently I have been trying some other choices from the menus. One of the new dishes I tried was callaloo, which is a leafy green vegetable mixed with other vegetables and usually saltfish. I found many recipes online and used a mix of these two from Jamaican Foods and Recipes and Side Chef. In London, it is easy to find tinned callaloo at the normal supermarket. The dish can be made spicier with more Scotch bonnet chilies, though I prefer not to add too much.
3 Tbsp vegetable oil
1 sprig fresh thyme or 1/2 tsp dried thyme
1 onion, chopped
2 stalks spring onions, sliced thinly
2 garlic cloves, peeled and minced
1/2 Scotch bonnet pepper, de-seeded and minced (or more to taste)
1 small red bell pepper, chopped
1 tomato, diced
2 tins (280g) chopped callaloo, drained
100 ml water
125g small to medium prawns
Salt and pepper to taste
First, in a medium saucepan, add the oil and heat over medium. Next, add the thyme, onion, garlic, spring onion, and scotch bonnet pepper. Sauté for a minute. Then add bell pepper and tomato and stir, cooking for 3-4 minutes or until vegetables are starting to soften.
Mix in the chopped callaloo and add water. Cover the pot. Turn the heat down to low, and let it simmer for 10 minutes. Stir occasionally. Finally, add the prawns, salt and pepper. Then cover and heat through for a few more minutes. Serve hot.
Go to Recipe Map