Jamaican Callaloo With Saltfish Recipe.

May 27, 2025July 11, 2024Leave a Comment

Callaloo is yet another classic Caribbean recipe with different meanings across the region. In this case the ingredient (Green Amaranth) is the star and what gives the dish its name in Jamaica. While in other parts of the Caribbean that same ingredient is known simply as ‘spinach’ or ‘Chorai Bhagi’. And ‘Callaloo’ is more of a comforting soup-like dish.

You’ll Need…

2 tablespoon coconut oil
1/3 lb prepared salted Cod
1 medium onion (diced)
1 Scotch Bonnet pepper (sliced)
5 cloves garlic (smashed)
5 sprigs thyme (leaves only)
3/4 teaspoon black pepper
2 lbs Callaloo (see notes below)
1 medium tomato (diced)

Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I used an entire scotch bonnet pepper, but you may use any pepper you like and in the amount you can tolerate. May I recommend you use the video below to follow along as much more is discussed there, including how to prepare the Callaloo and why it’s known as spinach or Chorai Bhagi outside of Jamaica. For additional flavor you may add 2 tablespoons of coconut cream and a couple chopped scallions to the dish.

Wash, trim and chop the Callaloo bush and set aside (include tender stems). With the salted cod (fish), I soaked it in boiling water and when it was cool to touch I then drained that water, rinsed it with cool water, then broke it up into small pieces. The goal is to remove most of the salt it was dry-cured with and to rehydrate it. May I recommend that you use ‘boned’ saltfish (yea, use your fav salted fish), however please go through the pieces to ensure that no small bones are still present.

Heat the oil (you may use any oil you prefer) on a medium/low flame and add the prepared salted cod to the pan. Stir well and cook for 3-4 minutes.

Add the onion, garlic, Scotch bonnet pepper, thyme and black pepper (this is when you’d add scallions if you wanted) and turn the heat to low so we don’t burn the garlic. Cook for 3-4 minutes or until the onion softens.

Turn the heat back up to medium and start adding the prepared Callaloo to the pot. To help it start wilting faster, you may place a lid on the pan temporarily. This is when you’d add coconut cream if you decided on that extra flavor.

I like adding a tomato or two at this point as I find that the acidity of the tomato helps to balance the overall flavor of the dish.

Lower the heat to medium/low and cook until the callaloo has reduced in volume and starts taking on ‘browned’ edges. At this point you’ll taste and add salt if necessary. Since the salted Cod will have remnants of salt in it, I usually don’t add any further salt to the dish, but this is on you at this point.

Cook with the lid off or you’ll end up with a lot of liquid in the pan from the generated steam, with the lid on. In my case it cooked for about 20-25 minutes after I added the Callaloo. With no liquid at the bottom of the pan and the texture to my liking, stove came off and I tucked in with some Jamaican Festivals

Keep in mind that if you chopped the Scotch Bonnet pepper, that you must wash your hands with soap and water immediately after. And if you’re one of those people who gets an itch in your mouth/throat, you may want to add the juice of 1/2 of a lemon after you turn off the stove and stir it well.

Gluten Free Vegetarian

Bhagi – Spinach With Okra.

May 22, 2024May 16, 2024Leave a Comment

Yes, for the untrained eye and palate this may appear as Callaloo (in a post apocalyptic world where crab, crayfish, lobster, shrimp, salted pigtail, smoked turkey etc no longer exist), however this is just another form of Bhagi to me. Served with hot Sada Roti and lime peppersauce on the side for what is a very comforting vegan meal.

You’ll Need…

1 tablespoon olive oil
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
4 Bird’s Eye peppers (chopped)
1 lb okra (trimmed and cut)
2 lbs spinach (washed/chopped)
3-4 tablespoon water
1/2 teaspoon salt (adjust)
1-2 tablespoon coconut cream
6-8 grape tomatoes (chopped)

Notes! Please use the video below to follow along as much more about the recipe is explained there. if making this dish gluten free, please refer to the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Prep the spinach by washing well and give it a rough chop. With the okra (say ochro) wash, remove the stems and cut into 1/4 inch wheels.

Heat the olive oil (any oil you prefer using) on a wide/deep saucepan on a medium heat. Add the onion, garlic, black pepper and in my case I used Bird’s Eye peppers for a bit of heat. You may use any hot pepper you like or can source and in the amounts you can tolerate. Should you not enjoy spicy foods, this is optional. Reduce the hat to low and cook for about 4 minutes.

Turn the heat back up to medium and add the okra, stir well and cook for 3-4 minutes before adding the spinach.

It will pile up but as it cooks the spinach will wilt and you’ll have enough room for everything. You may use a lid to help create steam should you wish to quicken this step. This is when I added the water to help create that steam.

It’s then time to add the salt, chopped tomatoes (use any tomato you may have on hand) and the coconut cream. Turn the heat down to med/low and with the lid on (slightly ajar) cook for 25-35 minutes.

It will not be a ‘pretty’ dish and the texture may be a bit ‘slimy’ due to the inclusion of the okra. However it’s ranked as one of the top vegan dishes you’ll ever make.

It’s now time to personalize things a bit. taste and adjust the salt to your liking and this is when you’ll also decide if you want it a bit runny or as in my case, I gave it another 5-7 minutes to tighten up a bit more (got rid of all the liquid).

Gluten Free Seafood

The Ultimate Crayfish Callaloo.

March 14, 2022March 2, 2022Leave a Comment

Over the years I’ve shared several types of Callaloo (the soup) recipes with you, including Crab (the classic), Lobster, Shrimp, Salted Pigtail and Smoked Turkey, to name a few. With leftover Crayfish from when I purchased for making the Curry Potato With Crayfish recipe, I thought I’d give you yet another TASTY version of Callaloo.

You’ll Need…

1 1/2 lb crayfish (meat only)
2-3 tablespoon salted butter
1 medium onion (diced)
1 green scotch bonnet pepper (sliced)
2 pimento peppers (aka seasoning pepper)
6 cloves garlic (smashed)
3 sprigs thyme
2 cups water (in total)
1 cup seafood stock
1/2 tablespoon sea salt
1/3 teaspoon black pepper
1 lb baby spinach
15-20 okra (cut 1 cm)
2 1/2 cups coconut milk
1 tablespoon Caribbean Green Seasoning
1-2 cups pumpkin (cubed)

Note! I’m based in Canada so sourcing Dasheen (taro) leaves is almost impossible, so the next best thing = Baby Spinach. If doing this recipe gluten free, be sure to go through the full list of ingredients to make sure they meet with your gluten free dietary needs.

Get your soup pot on a medium heat and heat the butter, then add the crayfish (washed and drained) and stir well. Cook for 2 minutes, then remove them from the pot with a slotted spoon and set aside for later.

In the same pot, add the onion, scotch bonnet and pimento peppers, turn the heat to low and gently soften. Add the thyme, garlic and black pepper.

4 minutes later add the okra (stir well) and the Caribbean Green Seasoning. Go in with the seafood stock, turn the heat to medium and bring to a boil.

Add the pumpkin, coconut milk, salt and bring back to a boil.

It’s time to add the baby spinach (washed) and the water. It may look like a lot, but it will wilt down as it cook.

Here’s where we’ll need to have some patience. Let it gently cook (lower your heat so you have a simmer) for about an hour and fifteen minutes. Add more water if you find it’s getting too thick. I added the extra cup of water mentioned in the ingredient list. (2 cups in total)

Taste for salt and adjust accordingly. Here’s where I used a traditional swizzle stick to break things down so it’s a bit smooth (watch the video below). You may use a whisk or stick blender. If using a stick blender, pulse or risk getting it frothy.

Add the pre-cooked crayfish, bring back to a boil (2-3 minutes), taste and adjust the salt again and BOOM.. you’ve got a wicked Crayfish Callaloo.

This is an excellent side dish to rice, steamed potato, boiled ground provisions or roasted breadfruit. Or, do as I do and enjoy a piping hot bowl as a soup. Now you know how to make an incredible pot of crayfish (say crawfish?) callaloo.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

The Ultimate Smoked Turkey Callaloo (soup).

May 27, 2025October 14, 2020Leave a Comment

YES! I’ll admit, there’s NOTHING better than a classic callaloo made with fresh ocean crabs (as mom makes). In some instances I even drool for Callaloo made with salted pigtails. However, when you’re based in Canada (away from the tropics) Smoked Turkey is a just-as-good replacement and dare I say, just as tasty? Here’s my take on this classic Caribbean soup, using ingredients I can source at my local shops.

You’ll Need…

1 smoked turkey drumstick
3 lb baby spinach (washed + rough chopped)
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (smashed)
3 scallions (chopped)
5 sprigs thyme (leaves)
1/3 teaspoon black pepper
1/2 scotch bonnet pepper (sliced)
1 teaspoon salt (adjust)
2 seasoning peppers (aka pimento peppers)
15 okra (cut into 1 cm wheels)
2 cups cubed sweet potato
2 cups cubed squash or pumpkin
2 cups coconut milk
6-8 cups chicken stock (adjust)

Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the coconut milk and stock you decide on using.

In a deep soup pot heat the oil on a low flame, then add the onion, scallions, garlic , thyme leaves, black pepper, Scotch Bonnet pepper (no seeds) and pimento peppers if you can source it. Cook on low heat to bring out the flavors and not burn anything. about 3-4 minutes.

Add the smoked Turkey Leg (wash first with cool water) and stir. Then add the chicken stock and bring up to a boil – so turn up the heat.

Add the salt as it comes to a boil, followed by the okra and the coconut milk. Stir well to combine everything.

Now add the washed spinach (rough chop), followed by the sweet potato and pumpkin (or squash). Bring back to a boil, then reduce to a simmer. Note! Traditionally, the baby leaves of the dasheen plant (taro) would be used instead of the spinach.

1 hour and 15 minutes later, remove the turkey drumstick and set aside to cool. Taste for salt, and once everything is soft and tender (cook a further 10-15 mins if needs be), it’s time to puree everything into a somewhat smooth (but thick) consistency. I used my traditional swizzle stick, but you can use a stick blender. May I recommend that you pulse it if using an electric blender so it does not produce a lot of foam/froth.

Now the turkey should be fully cool, stirp the meat off the bone and add it back to the pot.

Stir well, final taste for salt (adjust) and enjoy. This is an excellent stand-alone soup, or as a side dish to rice, ground provisions and stewed meats.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Amazing Lobster Callaloo (soup)

June 10, 2019May 14, 20192 Comments

We’ve done several versions of Callaloo (soup) to date and it’s only natural that I share another version I prepare at home, using lobster tails. Callaloo is one of those classic dishes you’ll find throughout the Caribbean (except Jamaica where it’s plant and not a soup dish), where fresh caught ocean Crabs are used to flavor the overall dish, so in using Lobster we’re not straying too far. However you’ll see me use some non-traditional ingredients as I have to use what’s available to me. Plus the technique itself may seem strange, but the goal is to get the ultimate flavors out of the ingredients.

You’ll Need…

4 lobster tails (wash with 1/2 lemon & split the backs)
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery (diced)
2 leaves shado beni (chopped)
1/4 scotch bonnet pepper (sliced thin – no seeds)
4-6 sprigs thyme (leaves)
4 cloves garlic (diced fine)
1 medium onion (diced)
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach (wash and rough-chop)
12-15 okra (trimmed and cut into 1/2 inch)
2 cups sweet potato (cubed)
2 cups pumpkin (cubed)
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the seafood stock and coconut milk you use.

In a deep pot add the oil and butter on a medium flame, then go in with the lobster tails. Turn the heat down to low, cover the pot and allow the tails to cook for 4-5 minutes. Remove and set aside to cool (to handle).

With the heat still on low, add the celery, onion, shado beni, scotch bonnet, garlic, thyme and black pepper and cook for 4 minutes to soften and bring out the flavors. Remove the flesh out of the lobster shell and set aside. Add the BIG pieces of shell to the pot with everything else and stir well. Then add the water and bring to a boil. Reduce to a simmer and cook for about 10 minutes to develop a lobster stock. I suggest only using the bigger pieces of shell so they’re easier to remove from the pot later.

Now remove the lobster shells and add the spinach, followed by the salt, sweet potato, pumpkin and okra. Top with the coconut milk and fish stock and bring to a boil.

Reduce to a simmer, slightly cover the pot and allow it to cook for about 50 minutes or until everything is tender and falling apart. Here is where you’ll now use a swizzle stick (as we’ve done in the past) to break everything down to a somewhat smooth consistency. You may use an immersion blender, but I’ll recommend pulsing or you’ll make it frothy and it will change the overall dish. Even if you were to use a traditional blender (be very careful), it’s also important that you pulse it.

Taste for salt and adjust according (keep in mind that while we used a little amount of salt, the fish stock will add a salty element). Turn off the stove and go in with the lobster meat and stir well. Feel free to use more lobster (if your budget approves) and try to keep the meat/flesh in big chunks so your guests will get a taste of the delicious lobster.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Jamaican Callaloo With Turkey.

May 29, 2025March 14, 2019Leave a Comment

With an abundance of fresh Callaloo (aka spinach or chorai bhagi) in my garden last summer and with the many requests for a version of the classic Jamaican Callaloo With Saltfish (salted cod) without the saltifsh, I’ve been playing around with a few variations. I’m a HUGE fan of salted cod and NOT a fan of turkey, but I had to admit that this recipe was simply delicious. You may also use ground beef, chicken or pork if you so desire.. with similar results.

You’ll Need…

Jamaican callaloo
2 tablespoon olive oil
1 lb ground turkey
1/4 teaspoon black pepper
2 cloves garlic (diced or crushed)
1 small onion
1/4 scotch bonnet pepper (sliced)
1 tablespoon parsley (chopped)
4 sprigs thyme
1/3 teaspoon ground allspice
3/4 teaspoon salt
6 grape tomato
juice 1/2 lemon (I used red wine vinegar)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

Prep the Jamaican Callaloo and set aside. Basically I only used the leaves and not the stems as I would normally do. I washed them thoroughly, then rolled into a sort of cigar shape and sliced about 1 centimeter thick ribbons (watch the video below). I must stress that you wash the leaves really well and it won’t hurt to give the chopped leaves a second wash. Do drain.

Since ground turkey is very lean, I add the oil to a heavy pan and tossed in the turkey on a low/medium flame. The idea is to break it up (I used a wooden spoon) as it’s cooks through. It would be near impossible to give this any color. Took about 10-15 minutes to get it fully cooked and broken up into tiny pieces.

I then turned the heat down to low and added the onion, garlic, black pepper, scotch bonnet (no seeds and do remember to wash your hands with soap and water after handling such peppers), parsley, thyme and allspice. Mix well and cook on low for 3-5 minutes.

It’s now time to start adding the prepared Jamaican Callaloo (Chorai bhagi) to the pot. As you do, try to mix well. It may seem like too much for the pot but it will wilt as it cooks down. BTW the heat should be back up to medium at this point. Top with the salt and cover to sort of steam cook.

Remember to stir it every 4-5 minutes.. it will spring its own natural juices. After about 25 minutes it will be fully cooked. Remove the lid to burn off any remaining liquid (I didn’t have any) and adjust the salt to your own liking. Now top with the tomato, give it a stir and cover the pot – turn off the stove. Allow the residual heat to soften the tomato. At this point is also where I’d normally go in with some fresh lemon or lime juice. I didn’t have any so red wine vinegar went in instead. This helps to prevent any sort of itch one can get at the back of the tongue with Callaloo at times.

If you wanted to add a bit of creamed coconut or coconut milk while it steamed cooked, that will add a lovely flavor to the entire dish. So there you go, Jamaican Callaloo with Turkey.. yea traditionalists will be shaking their heads at this point – until they give it a try.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Seafood Soups & Stews

Amazing Shrimp Callaloo (Spinach Soup).

June 2, 2025June 26, 20184 Comments

We’ve already talked about the differences between Jamaican Callaloo (a plant) and Callalloo from the Southern Caribbean (a soup) and we’ve also looked at traditional recipes as well as recipes based on what’s available in your country. In today Callaloo recipe we won’t be using the traditional baby dasheen (taro) leaves, but baby spinach and the base flavor will come from shrimp and not the traditional crabs or salted meats. Hopefully this prevents the “that’s not callaloo” comments.

You’ll Need…

2 lbs baby spinach (rough chop)
1 medium onion (diced)
2 tablespoon butter
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 1/2 tablespoon olive oil
1 scotch bonnet pepper (no seeds)
2 lbs large shrimp (with heads/shell)
3 cups water
1 stalk celery (diced)
5 sprigs thyme
3 scallions (chopped)
4 cloves garlic (diced fine)
2 1/2 cups pumpkin (cubed)
2 medium sweet potato (cubed)
18 small okra (cut into 1/4 inch)
1 1/2 cup coconut milk
1 vegetable bouillon cube
2 fish/seafood bullion cube
1/2 teaspoon Caribbean Green Seasoning

Peel and devein the shimp, wash and set aside. Wash the shell and heads of the shrimp and use it to make a stock. In a deep saucepan, heat the butter on a medium flame, then go in with the diced celery, followed by the shrimp peels/heads. Stir well and cook for about 4 minutes. Add 1/2 the black pepper and stir well. Turn up the heat, add water and bring to a boil. Reduce to simmer and cook for 25-30 minutes.

As the shrimp stock comes together, in another deep pot heat the olive oil on a medium flame, then add the onion, garlic, black pepper, scallions, scotch bonnet (add as much as you can handle) and thyme. Reduce the heat to low and gently cook for about 4 minutes to help build a base of flavors.

After-which you may go in with the diced pumpkin and sweet potato, stir well and cook for another minute or two, before adding the okra.

It’s now time to add the roughly chopped baby spinach.

It may look as if it will not fit in the pot, but as it wilts you’ll have enough room. Top with the coconut milk and stir well. By this time the shrimp stock should be ready.

Strain the stock into the pot with the spinach etc and turn the heat up to med/high to bring to a boil.

As it comes to a boil, reduce to a simmer and cook for about 80-90 minutes. Almost forgot.. add the bullion cubes at this point, along 2/3 of the salt.

As the pot simmers, it’s time to season the shrimp we cleaned earlier. Very basic… toss with the Caribbean Green Seasoning and remaining salt and set aside in the fridge to marinate.

After about 80-90 minutes everything should be tender and falling apart. It’s now time to personalize it a bit. I like my callaloo smooth but with a bit of texture, so I went in with my swizzle stick (watch the video below) and worked it until I achieved the consistency I like. Use a whisk or stick blender if you don’t have a wooden swizzle stick as I have. If using an electric stick blender, please pulse and DON’T over-work or you risk it going frothy. At this time you may also taste for salt and adjust.

It’s now time to add the season shrimp, mix well and turn off the stove. Cover and allow the residual heat to cook the shrimp through. This method helps you prevent having chewy (overcooked) shrimp. After about 5-8 minutes in the pot, the shrimp will be fully cooked. Get ready to serve.

This shrimp callaloo is great as a soup, enjoyed as a topping for rice and great with crusty bread as well. It can be frozen and reheated with great success. Remember you can also float the scotch bonnet pepper whole and remove/discard before using the whisk. Be sure not to break it or you’ll feel the pain of Caribbean sunshine. Also remember to wash your hands with soap and water immediately after handling such hot peppers.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Jamaican Callaloo (spinach) With Diced Ham.

May 27, 2025April 8, 2018Leave a Comment

Have you ever used canned ham? With a wonderful harvest of Jamaican Callaloo (chorai bhagi | amaranth) from my garden, I decided to put canned ham to use… to add some additional flavor to one of my favorite dishes. I always plant, Spinach, Collard, Jamaican Callaloo, Bok Choi and/or Swiss Chard in my garden every year, such is my luv for ‘greens’. Traditionally I grew up eating Jamaican callaloo cooked with pieces of salted cod (saltfish) and simmered in coconut milk. And while that recipe is indeed a classic, this one is just as tasty.

You’ll Need…

6-8 cups Jamaican callaloo (prepared)
1 can chopped ham (about 1 1/2 cups)
2 tablespoon olive oil (or coconut oil)
1/2 medium onion (sliced)
3 sprigs thyme
1/4 teaspoon black pepper
1 small spicy pepper (your choice)
1/3 teaspoon salt (adjust)
1/2 cup diced tomato (I used grape tomatoes from my garden)
1 teaspoon lime or lemon juice

2 cloves garlic (diced)

Wash and trim off the flowers and thick stems from the callaloo (discard), then separate the leaves from the stems (tender stems). Roll the leaves together and chop it about 1/4 of an inch ribbons. Trim off the skin off the tender stems and chop the now cleaned stems about 1/4 inch as well. Wash everything again and allow to drain.

Heat the oil in a wide pan on a medium flame, the add the onion, garlic, thyme, black pepper and spicy pepper (I used a scotch bonnet). Turn the heat down to low and cook gently for 3-4 minutes.

Remove the ham from the can, drain well and give it a quick rinse under cool water. Then dice into 1/4 inch pieces and add to the pot. Turn the heat up to low/medium and cook for about 5 minutes. The goal is to render out some of the fat and to brown the edges of the ham.

Turn the heat to medium/high and start adding the trimmed/washed callaloo to the pot. Stir well. It will wilt down so don’t stress about it all not fitting in the pot.

Since the ham will already have some salt, you can add the salt now.. but taste later on to make sure it’s enough to your liking. Turn the heat down to med/low, cover the pot and cook for about 8 minutes. After that it’s time to add the diced tomato and lemon juice and cook with the lid off until all the liquid (it will spring naturally) is burnt off. Depending on how ‘cooked’ you like your callaloo, you may need to leave the lid on a bit longer with the lid on.

I gave it a further 6 minutes after I removed the lid off the pot. While not the traditional way of cooking Jamaican callaloo with saltfish, this ham version is quite tasty and well worth the test-drive. If pork is not your thing you can always use smoked turkey or salted cod as in the traditional recipe.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Salted Pigtail Callaloo Recipe.

May 27, 2025October 8, 2017Leave a Comment

While I’ve shared several versions of Callaloo, the classic soup-like dish prepared in the Southern Caribbean, this is one of those versions mom would make when she didn’t have access to fresh ocean crab. I still remember mom would have to hide the fact that there were piece of salted pig tails in the Callaloo or my sisters wouldn’t ever touch it.. but my brother, dad and I were quite excited to get those tender pieces of pork on our plate on a Sunday.

You’ll Need…

1 lb salted pigtails (prepared)
1 tablespoon coconut oil (veg or olive oil is ok)
1 lb baby spinach
2 cups coconut milk
2 cups water
1 medium onion (diced)
2 scallions (chopped)
3 cloves garlic (smashed)
1/4 teaspoon black pepper
1 tablespoon coconut oil (any oil will work)
2-3 wiri wiri peppers (or any spicy pepper you like)
1-2 cups pumpkin (cubed)
15-20 small okra (chopped)
4 sprigs thyme
*salt – adjust

Get your butcher to cut the pieces of salted pig tails into 1 inch pieces as it can be tough to cut with your basic kitchen knife. Rinse, then put in a pot of water to boil. As it comes to a boil, reduce to a simmer and cook for about 40 minutes. This step will help to remove the excess salt it was cured in (or the dish will be too salty) and to help tenderize the meat itself. The goal at the end is to have the meat fall off the bones. Then drain and set aside.

In a deep pot heat the coconut oil on a medium flame, then add the scallion, garlic, onion, thyme and black pepper and reduce to a low heat and cook gently for 3-5 minutes.

Wash and drain the spinach, then add it to the pot.

Now it’s time to add the pumpkin, okra and the prepared pieces of pigtails. Give it a good mix, then turn the heat up to high. Put the wiri wiri peppers whole (any pepper you add).

Immediately add the coconut milk and water and bring to a boil.

When it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about an hour and 20 minutes. Please be mindful to NOT break the peppers, or the dish will turn out spicy. However, in my case I wanted the heat.

There are 2 ways to personalize this.. taste for salt and adjust (we didn’t add any as the remaining salt in the pigtails should be enough) and remove/discard the peppers before we move to the next step. Then you can remove the pieces of pigtails from the pot and using a swizzle stick (as seen in the pic) or a wire whisk.. whisk until relatively smooth. If you prefer to use an immersion blender, you’re free to do so. However I’d recommend ‘pulsing’ or it will change the texture and go frothy.

Add back the pieces of pig tails, check one more time or salt and adjust. Additionally, if this was done traditionally you’d add a teaspoon of ‘salted butter (Golden Ray), but I no longer use that in my recipes due to health concerns. Turn off the stove and serve.

As mentioned in the video below, traditionally mom would use the baby leaves of the dasheen plant (say dasheen bush leaves), but I’m not based in the Caribbean where it’s readily available, thus the use of baby spinach in this callaloo recipe. I must also mention that if you don’t have freshly made coconut milk, the canned stuff will work quite well. I wouldn’t recommend using stock instead of water as I believe it will change the overall taste of the dish (not to my liking).

If you don’t already know, this can be enjoyed as a soup or as a side to a typical Caribbean Sunday lunch with stewed or oven roasted meats, rice, macaroni pie, boiled sweet potato, salad and plantain.

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Breakfast Gluten Free Seafood

Ultimate Caribbean Breakfast Recipe.

May 28, 2025October 15, 20151 Comment

Breakfast was usually a grab and go routine for me as a young fella on the islands during the week, as I went to school in the city and it meant leaving our sleepy village very early in the morning. I had to take a 2nd taxi (shared) when I got into San Fernando (2nd largest city in Trinidad) to make it in time for the first bell. So weekends was when mom would go all out with whatever we wanted for breakfast. Now this sort of breakfast was never included as I only developed a liking for many of the ingredients you’ll see me use, during my travels across the Caribbean as an adult. However the dish itself represents the sort of satisfying breakfast you’d find across the West Indies, especially on the weekends.

You’ll Need…

4 green cooking bananas (cooked)
1-2 cups prepared salted fish (Cod)
1 scotch bonnet pepper
1 cup diced bell pepper
4 sprigs thyme
2 tablespoon chopped parsley
1 large shallot (or 2 cloves garlic & 1 small onion)
1 can ackee (drain / rinsed)
2 tablespoon olive oil (or coconut oil)
1/4 teaspoon black pepper
8 small okra (cut in half – length)
6 cups Jamaican callaloo (trimmed/shredded)

Note: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Video Tutorials:

How To Prepare Jamaican Callaloo For Cooking

How To Shop For, Cook And Peel Green Bananas.

How To Prepare Salted Fish

Please use the video tutorials above to prepare the necessary ingredients. If using canned ackee as I did, be gentle and rinse with cool water to get rid of the brine it’s packaged in and set aside. On a medium flame, heat the olive oil (or coconut) and add the diced shallot and thyme. Lower the heat to low and let it cook gently for 3 minutes.

With your heat still on low, add the prepared salted cod and the black pepper and continue cooking for 3 minutes.

Turn the heat up to medium and add the cut/trimmed ockra and scotch bonnet pepper (remember to use as much as you can handle and don’t use any seeds if you’re concerned about the raw heat). Stir well and cook for a couple minutes.

It’s now time to add the prepared Jamaican callaloo (chorai bhaji) and stir well. It will look like it will overflow, but it will shrink (wilt) down as it cooks. Add all the other ingredients, except the cooked green bananas and ackee and mix well.

After 5 Minutes, add the cooked green bananas (cut into 1 inch pieces) and mix well. Then GENTLY fold in the ackee. Please be gentle as it’s very tender and can fall apart very easily. Warm trough and combine the flavors and you’re basically done.

An amazing one pot Caribbean breakfast beast served (enjoyed) hot. Feel free to add other types of ground provisions to the mix (like yams, dasheen, cassava etc) and be sure to have some slices of fried plantains on the side with some coconut bake or johnny cakes.

Gluten Free Vegetarian

Gluten Free Vegetarian Callaloo Recipe [creamy spinach soup].

August 23, 2015August 23, 20152 Comments

Callaloo, the delicious soup-like dish of the Southern Caribbean is traditionally made with the inclusion of fresh ocean crabs for it’s unique and rich flavor. If one cannot source that wonderful ‘blue’ crab, we then look for that layer of flavor from salted meats like pigtails and beef, and I’ve seen some people use smoked meats on some occasions. I must point out that the traditional recipe for making callalloo (not to be confused with Jamaican Callaloo) are the tender leaves of the dasheen or taro plant. However, sourcing those in Canada is almost impossible, so we’ll be using baby spinach with brilliant results in this vegetarian version of Callaloo.

You’ll Need…

6-8 cups chopped spinach
2 cups diced butternut squash (or pumpkin)
1 1/2 cups diced sweet potato
2 birds eye pepper (1/4 scotch bonnet)
4 cloves garlic
1/3 teaspoon salt
1 tablespoon olive oil
3 scallions
1 med onion
1 heaping tablespoon sofrito (see note below)
4-5 sprigs thyme
1/4 teaspoon black pepper
2 cups coconut milk
2 cups water (or veg stock – gluten free)
1 tablespoon lemon juice
10-15 okra

Note: If you don’t have sofrito you can use 1/2 teaspoon Caribbean green seasoning – or leave it out if you wish. If you have access to Caribbean seasoning peppers (pimento peppers) I’d recommend adding a couple. Remember to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Click here for the >> Sofrito Recipe

Heat the olive oil in a deep pot (soup pot) and go in with the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook (stir) for 2-3 minutes.

Add the cubed sweet potato, chopped okra, squash (use pumpkin if you have) and stir well. Then turn up the heat to med and go in with the chopped spinach. Top with the coconut milk and then add all the other ingredients. Turn up the heat and bring to a boil.

As it comes to a boil, reduce it to a gentle bubble (like a simmer) and let it go until everything goes tender and starts falling apart (about 40-50 minutes).

Taste for salt and adjust accordingly as my tolerance for salt will be different than yours. It’s now time to ‘swizzle’ the callaloo.. I have an old-school swizzle stick, but you can use an immersion blender or wire whisk. If using an immersion blender try to PULSE in short bursts – do NOT go continuous or you’ll end in with a forty mess. The goal is to have a somewhat smooth soup-like texture/consistency.

Traditionalists may argue that you need the crab or salted meats for a GOOD callaloo to stand out, but I assure you that this vegetarian version, which happens to be gluten friendly is stunning. As a soup or with rice, stewed meats (for non vegetarians), sides of plantains and salad and you’re in true Caribbean heaven. You and your belly can thank me after that food-induced nap!

Gluten Free Seafood

Grilled Sea Bass Stuffed With Jamaican Callaloo.

December 9, 2014August 4, 20136 Comments

You knew I’d be ending this year’s month of grilling with a truly wicked recipe.. one that’s very dear to me. This grilled stuffed fish is one of those dishes we try to make at least once a year (summer) when my best friends and I meet. One from Dominica, another from Jamaica and myself the Trinbagonian, connect in a sort of mystical way as we dive into our individual red snapper stuffed with Jamaican callaloo (amaranth, spinach or chorai bhagi) along with some cold beverages. The only talking is after we’re good and stuffed and each of us eying the last piece of boiled sweet potato or fried plantain.

You’ll Need…

2 Sea bass * (medium sized)
3 tablespoon olive oil
1/4 teaspoon salt
1 onion
1 tablespoon chopped parsley
1 lime
1/4 teaspoon black pepper
1/4 scotch bonnet pepper diced finely
1 scallion

Stuffing

3 cups Jamaican callaloo
1 onion
2 cloves garlic
2 sprigs thyme
1 tablespoon olive oil
1/2 cup coconut milk
1/4 teaspoon salt
pinch black pepper
1/4 scotch bonnet pepper

Notes: I much prefer using red snapper for this dish, but the prices were too high for my wallet (the reality of not living in the Caribbean). If you can’t source Jamaican callaloo, you can use spinach or any of your favorite greens (Swiss Chard, Pak Choi.. collard greens?). IMPORTANT: If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash, trim and chop the callaloo into 1/2 inch pieces and allow to drain dry in a colander. Heat the olive oil on a medium flame then add the sliced garlic, onion and thyme. Turn the heat down to low and let that soften up for a couple minutes. Now add the cut callaloo and top with the salt, black pepper, scotch bonnet pepper and coconut milk. Turn the heat up to bring to a boil then reduce the heat to medium and cook with the pot uncovered for about 7-10 minutes.

It will wilt down and go a bit darker in colour.. that’s normal. If there’s any residual liquid in the pot after 7 minutes, turn up the heat and burn it off. Then set aside allow to cool for stuffing the fish.

As it cools, lets make the seasoned oil for adding extra flavor to the fish as it grills.

In a deep bowl mix together the olive oil, salt, pepper, parsley,chopped scallion, juice of a lime and finely diced scotch bonnet pepper. Slice the onion in rings and set aside.

Make sure your fish is scaled, washed and dry. Cut a couple slits (not too deep) across the belly of the fish so some of the seasoned oil can get in to do it’s thing. Then spread a (double) sheet of tin foil and brush some of the seasoned oil where the fish will be placed. Now add some of the onion rings and place the fish on top of that. Take 1/2 of the now cooled cooked callaloo and stuff the cavity of the fish. Then pour some of the seasoned oil on top of the fish (spoon it on) and top with a few of the onion rings. Wrap the tin foil to encase the fish and create a package.Repeat with the next fish!

It’s just a matter of grilling as you would normally grill fish. In my case I did it over a charcoal fire (love the flavors you get) but you can also use a propane grill or if you don’t have a grill.. the oven (about 375 F for about 25-30 minutes). I grilled away from direct flame (so indirect heat) and it took about 30 minutes or so (the last 4 minutes I placed the packages over direct heat to ensure I get a flaky fish when it was done cooking).

Do remember to be gentle when flipping them and when it’s done cooking allow to cool for a minute or two or risk getting burned when you open the packages as steam will form.

Serve with some lemon or lime slices and I love having this with boiled sweet potato or steam okras!

I do hope you enjoy this years month of grilling and I look forward to bringing you some more exciting dishes off the grill in July 2014! BTW, do you have any sort of recipe or tradition in place for when you meet with your dearest friends.. friends like mine who took the place of my siblings when I moved to Canada many moons ago?

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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