Callaloo is a leafy green (related to amaranth) that's beloved across the Caribbean. Steamed simply with aromatics, it's a quick, nutritious side served with breakfast — often alongside ackee & saltfish, fried dumplings or boiled green banana. No callaloo nearby? Spinach or amaranth make a fine stand-in.

Ingredients

  • 1 bunch callaloo (or spinach/amaranth), chopped
  • 1 onion, sliced + 2 cloves garlic
  • 1 tomato, chopped
  • ½ sweet pepper, sliced
  • 2 scallions + 1 tsp fresh thyme
  • ½ tsp ground pimento
  • 1 whole scotch bonnet
  • 2 tbsp oil; salt & black pepper
  • A splash of water

Method

  1. Wash the callaloo well and chop it, trimming away any thick, tough stalks.
  2. Heat the oil and sauté the onion, garlic, scallion, sweet pepper, tomato, thyme and pimento until softened and fragrant.
  3. Add the callaloo and the whole scotch bonnet with just a splash of water. Cover and steam 8–10 minutes, stirring once, until tender but still vibrant green.
  4. Remove the scotch bonnet, season with salt and black pepper, and serve hot.

🥬 Keep it green

Don't overcook — callaloo only needs a few minutes. Pull it off the heat while it's still bright; it'll keep cooking from residual heat.