1 bunch freshly cut callaloo (six or seven stalks)
1/4 cup water
1 onion (Chopped up)
1 ripe tomato (chopped up)
1/3 skin of a scotch bonnet pepper finely chopped (no seeds please…very hot!)
3 sprigs of thyme
1/8 teaspoon salt
1 table spoon butter or margarine
1. Clean callaloo by removing any debris, old leaves.
2. use a knife to strip off the outer transparent covering from each stalk.
3. Chop up and place in a bowl.
4. Rinse well with cold water…discard rinsing water.
5. Place the callaloo in a pot.
6. Add onion, tomato, thyme, pepper, butter, salt, and 1/4 cup of water.
7. Optional: replace water with 1/2 cup of coconut milk to make the final product even tastier.
8. cover the pot and place it on the fire. Turn the flame down really low.
9. Allow the Calaloo to steam slowly on the low flame until fully cook (pieces of stalks will nice and tender)
10. Serve with bammie, boiled bananas, fried dumplings, roasted breadfruit, roasted yam, boiled dumpling, or bread.
– If you cannot find callaloo (also spelled – calalu, calaloo, calalloo) in bunches, you can purchase it in the tin at any Caribbean store.
– This callaloo will be partially cooked.
1. Simply saute the above seasoning: onion, thyme, pepper, and tomato in your butter.
2. Add the callaloo to the mixture along with a touch of salt.
3. Cook for a few minutes then serve as usual.
Note: Not as good as the original but good enough!