Callaloo

Name: Callaloo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 500g fresh callaloo or amaranth leaves, chopped; 1 onion, diced; 3 cloves garlic, minced; 2 tomatoes, diced; 1 Scotch bonnet pepper, seeded and minced; 2 stalks scallion, chopped; 2 tbsp coconut oil; 1 sprig fresh thyme; Salt and black pepper; 125ml water

Callaloo (CAL-ah-loo)

Sauteed Amaranth Greens

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 127 kcal

Tender callaloo leaves sauteed with onions, garlic, tomatoes, and Scotch bonnet pepper until silky, a beloved Jamaican breakfast side.

Nutrition & Info

Protein 6.0g

Carbs 10.0g

Fat 7.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large skillet cutting board sharp knife

Presentation Guide

Vessel: small serving bowl

Garnishes: scallion, tomato

Accompaniments: ackee and saltfish, fried dumplings

Ingredients

500g fresh callaloo or amaranth leaves, chopped
1 onion, diced
3 cloves garlic, minced
2 tomatoes, diced
1 Scotch bonnet pepper, seeded and minced
2 stalks scallion, chopped
2 tbsp coconut oil
1 sprig fresh thyme
Salt and black pepper
125ml water

Instructions

1
Wash callaloo leaves thoroughly and chop roughly, discarding any tough stems. Set aside in a colander to drain well.
2
Heat coconut oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about three minutes.
3
Add tomatoes, Scotch bonnet, scallion, and thyme. Cook for two minutes until tomatoes begin to break down and release juice.
4
Add chopped callaloo and water. Cover and cook for ten minutes, stirring occasionally, until leaves are completely wilted.
5
Remove lid and continue cooking five minutes until most liquid evaporates and callaloo reaches a soft, silky consistency.
6
Season with salt and pepper. Serve hot alongside ackee and saltfish, fried dumplings, or boiled green bananas for breakfast.

💡

Did You Know?

Callaloo is so important to Jamaican breakfast that the phrase "callaloo and saltfish" is used to describe the perfect pairing of any two things.

Chef's Notes

Equipment Tips

large skillet
cutting board
sharp knife

Garnishing

scallion, tomato

Accompaniments

ackee and saltfish, fried dumplings

The Story Behind Callaloo

Callaloo connects Jamaica directly to its West African roots, where amaranth and similar leafy greens have been cultivated for thousands of years. Enslaved Africans brought their knowledge of cooking greens to the Caribbean, adapting their techniques to local varieties. In Jamaica, callaloo became inseparable from the traditional breakfast plate, always paired with saltfish and providing essential nutrients that sustained generations of hardworking Jamaicans.

🕐 Traditionally enjoyed breakfast, alongside saltfish 📜 Origins: West African heritage

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