Steamed Callaloo, anyone? Today, we present you with a classic Jamaican steamed Callaloo dish. Try this simple and easy to prepare recipe now.
4 cups of firmly packed chopped callaloo
1/8 to 1/4 cup water
1 medium-sized onion, chopped
1 medium-sized well-ripened tomato, chopped
1 large clove garlic, chopped
1/3 skin of a scotch bonnet pepper finely chopped
1/4 teaspoon dried time leaves
1/8 teaspoon salt (optional)
1 tablespoon cooking oil
1 tablespoon butter or margarine
Inspect callaloo and remove any debris, old leaves, or hard stalk, etc. Rinse in a large pot of cold water. Discard the water then add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour. The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove the callaloo and chop into 3/4 inch pieces in a slanted motion.
In a large pot add the 2 tablespoon oil and 1/8 to 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.