Callaloo, saltfish make breakfast of champions

Author:  Edited from News Americas. Minna LaFortune
Some of the world’s best breakfasts are in the Caribbean.

Callaloo breakfastTo say which breakfast foods are my favorite is difficult because I love them all.

Callaloo and codfish, however, is a staple because it’s easy to prepare. Most importantly, it’s a green vegetable and it also has fiber. It is rich in iron and water and other nutrients. When paired with codfish, callaloo is delicious and easily complimented with any carbohydrate.

Ingredients

  • 2 large bunches of callaloo (chopped)
  • 1/2 lb. cooked saltfish (codfish)
  • 2 sprigs of thyme
  • 2 cloves garlic (minced)
  • 3 tablespoons coconut  oil
  • 1/2 scotch bonnet pepper (minced)
  • 1 large onion ( minced)
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1/2 cup water

Method

Wash callaloo and chop into small pieces.
Heat the coconut oil in a large Dutch pot

Add cooked saltfish, onion, garlic, pepper and sauté all ingredients. Add the calaloo leaves, water and combine all.

Cover Dutch pot and cook callaloo on a low flame until tender. Add whole scotch bonnet pepper Add black pepper and salt.

Add thyme 10 minutes before cooking is completed.

Serve with soft green banana, roast breadfruit and/or fried dumplings.

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