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.


  • 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


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.