The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | blog | reviews | jamaican groceries | links | home rastafarian cooking  ital recipes  ital foods   Jamaican Recipes   JAMAICAN FISH SOUP (FISH TEA)  RECIPE  JAMAICAN FRIED JERK FISH RECIPE   JAMAICAN PEPPER POT SOUP RECIPE   JAMAICAN STEAMED CALLALOO RECIPE   SIMPLE RICE AND PEAS RECIPE   JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN ACKEE AND SALT FISH RECIPE   CURRY SHRIMP RECIPE  CURRY FISH RECIPE   TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN VEGETABLE RUNDOWN  JAMAICAN MACKEREL RUNDOWN  ITAL CURRY EGGPLANT RUNDOWN RECIPE JAMAICAN TRIPE AND BEANS RECIPE  OXTAIL RECIPE  JAMAICAN JERK CHICKEN RECIPE  JAMAICAN CURRY CHICKEN RECIPE  JAMAICAN FRIED DUMPLINGS RECIPE  ACKEE AND CRAB CRUSTED GROUPER RECIPE  BEEF PATTY RECIPE  JAMAICAN SHRIMP PATTY  VERSATILE AVOCADO  ITAL CURRIED LIMA BEANS RECIPE  POTATO-SALTFISH-CAKE-RECIPE  JAMAICAN-STEW-PEAS-RECIPE  JAMAICAN-GRILLED-RIPE-PLANTAINS-RECIPE    Cakes and Desserts  BLACK CAKE RECIPE  SIMPLE CARIBBEAN HOLIDAY CAKE RECIPE  CARROT SWEET POTATO CASSEROLE JAMAICAN COCONUT DROPS RECIPE TRADITIONAL JAMAICAN COCONUT DROPS RECIPE JAMAICAN COCONUT FILLING FOR GIZZADA  SIMPLE CASSAVA BREAD RECIPE CASSAVA WAFFLES RECIPE JAMAICAN EASTER SPICE BUN    DRINKS   JAMAICAN HOT CHOCOLATE  JAMAICAN SORREL RECIPE   SIMPLE JAMAICAN RUM PUNCH RECIPE   JAMAICAN STEAMED CALLALOO RECIPE INGREDIENTS: 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 table spoon cooking oil 1 table spoon butter or margarine Recipe by ©eatjamaican.com Serves: 4 Process 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 in 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. Best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian breakfast. BACK TO RECIPE PAGE                                                                           International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama HREF="alaska.html">Arizona Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky  Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New  Hampshire New Mexico Wyoming New Jersey New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington Washington-DC West Virginia Wisconsin Phone: 206-339-9034 Fax: 206-339-9034 E-mail: eatjamaican@eatjamaican.com  ©eatjamaican.com, 2015