Jamaican Callaloo with Saltfish

Name: Jamaican Callaloo with Saltfish
Total time: 25 min
Yield: 2 servings
Cuisine: Jamaican
Ingredients: 2 tbsp coconut oil; 150 g salted cod; 1 pc onion; 1 pc scotch bonnet pepper; 5 pc garlic; 5 pc thyme; ¾ tsp black pepper; 900 g callaloo; 1 pc tomato

A comforting Jamaican callaloo “spinach” stew simmered with softened salted cod, onion, garlic, thyme and scotch bonnet until reduced and savoury.

25 min 512 kcal/serving serves 2

512kcal61gprotein34gcarbs17gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🥥coconut oil

🐟salted cod

🧅onion

🌶️scotch bonnet pepper

🧄garlic

🌿thyme

🧂black pepper

🥣callaloo

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About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.