Jamaican callaloo
Jamaican callaloo, from above
VegVeganJamaica

Jamaican callaloo

Amaranth greens steamed down with onion, tomato, thyme and a little scotch bonnet. Island saag.

20 minTime
4 gProtein each
mildSpice
The green1 chapter · 1 min read

Make it your way

Grandma's wayJamaican steamed callaloo.
The original
89kcalsame
4 gproteinsame
4 gfibresame
20minutessame

Callaloo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Amaranth leaves2 big bunches, chopped
Onion1, sliced
Garlic2 cloves
Tomato1, chopped
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)a sliver
Dried thyme½ tsp
Cooking oil (vegetable oil)1½ tbsp
Saltto taste

Method

3 steps
  1. 1Sauté onion, garlic and thyme in oil until soft.
  2. 2Add tomato and pepper and cook 2 minutes.
  3. 3Add callaloo, salt and a splash of water. Cover and steam until tender.
Serve it like this

Serve warm as a side for ackee and saltfish, or with boiled green banana and dumplings.

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Make it a meal

What goes with Jamaican callaloo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Festival30 min
Bread or rice Rice and peas60 min
With a main Brown stew chicken75 min
With a main Jamaican stew peas120 min
To drink Jamaican carrot juice20 min
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