The Caribbean is known for its vibrant culture, rich history, and, of course, its mouthwatering cuisine. One dish that stands out as a beloved staple in many Caribbean households is Steamed Callaloo and Saltfish. This nutritious and flavorful combination brings together the earthy goodness of callaloo and the savory depth of saltfish, making it a go-to meal for breakfast, lunch, or dinner.
What is Callaloo?
Callaloo is a leafy green vegetable that thrives in the Caribbean’s warm climate. It is often compared to spinach or collard greens, but it has its own distinct taste and texture. Depending on the island, different greens may be used—Jamaicans typically use amaranth leaves, while Trinidadians may opt for dasheen (taro) leaves.
Saltfish: A Caribbean Pantry Staple
Saltfish, or salted cod, is a preserved fish that has been dried and salted for long-term storage. Introduced to the Caribbean through colonial trade, it has remained a key ingredient in many dishes, from ackee and saltfish to fish cakes and fritters. Its robust, slightly salty taste pairs well with vegetables, dumplings, and rice dishes.
How to Make Steamed Callaloo and Saltfish
Ingredients:
- 1 bunch of fresh callaloo (or substitute with spinach)
- ½ pound saltfish (codfish), soaked and flaked
- 1 medium onion, sliced
- 1 tomato, chopped
- ½ sweet pepper, chopped
- 2 cloves garlic, minced
- 1 scallion, chopped
- 1 sprig of thyme
- 1 Scotch bonnet pepper (optional, for heat)
- 1 tablespoon cooking oil
- Black pepper to taste
Instructions:
- Prepare the Saltfish – Soak the saltfish in water for a few hours or boil it to remove excess salt. Flake the fish into small pieces and set aside.
- Prepare the Callaloo – Wash and chop the callaloo leaves and stems.
- Sauté the Aromatics – Heat oil in a pan, then sauté the onion, garlic, thyme, scallion, and Scotch bonnet (if using) until fragrant.
- Add the Vegetables and Saltfish – Stir in the chopped tomato, sweet pepper, and saltfish. Let cook for a few minutes.
- Steam the Callaloo – Add the chopped callaloo, cover the pan, and let it steam in its own juices for about 10 minutes. Stir occasionally.
- Season and Serve – Add black pepper to taste and serve hot with boiled green bananas, fried dumplings, or rice.
Why You Should Try It
Steamed callaloo and saltfish is not just a delicious dish—it’s a celebration of Caribbean culinary heritage. It’s packed with nutrients, easy to prepare, and deeply satisfying. Whether you’re exploring Caribbean flavors for the first time or reconnecting with a favorite childhood meal, this dish is a must-try.
Have you ever tried steamed callaloo and saltfish? Let us know your experience in the comments below!
