Recipe: Jamaican Callaloo

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  • 6-8 stems of Callaloo (amaranth)
  • 1 medium onion
  • 1-2 cloves of garlic
  • 1 tomato
  • 1 sprig of thyme
  • Other vegetables if available, such as carrots and string beans – cut up into thin slices
  • 1/3 teaspoon Salt
  • 2 teaspoon Butter or Margarine
  • 3 tablespoons cooking oil
  • Glug of water


  • Set on your Pot to Electric Mark 3 and leave for about 1-2 minutes to warm up, then carefully add cooking oil and leave to heat up (Keep children away from the Hob)
  • Put the Callaloo in a large bowl and cover with water, adding a little salt to the water encourages any stray bugs to unlatch themselves
  • Meanwhile wash and chop up the onion, tomato, garlic, thyme and other vegetables if desired
  • Add the chopped seasoning to the oil and lightly fry until softened
  • Take the callaloo out of the water and pick off any unsavoury parts of the leaves, remove flowers if present and discard. Cut off the end of the stalk and peel off the outer layer of the ‘skin’ on the stem – it is not necessary to remove every piece.
  • Roll the leaves together to make it easier to handle and using a sharp knife cut the callaloo into thin ribbons. Cut right down the stalk and include this in with the leaves
  • Turn down the hob to Electric Mark 2
  • Add a little water to the pot and add the chopped up callaloo and carrots / string beans if desired – do not add too much water as the callaloo will produce water as it wilts
  • Sprinkle on a little salt and pepper to taste and the butter and cover the pot
  • Steam for about 15-20 minutes, or until the callaloo has wilted
  • Remove from pot and serve with bread, fried dumplings, boiled hard food, rice or similar.


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