To 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.