Jamaican Callaloo With Green Bananas & Coconut Milk

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

Trim the callaloo leaves and stems, discarding any tough parts.

Wash the callaloo thoroughly in a sink full of water to remove grit.

Chop the callaloo into bite-sized pieces, about a quarter of an inch thick.

Prepare the salted cod by boiling it in a deep pan with water for 15-20 minutes to remove excess salt.

Chop the onion, garlic, tomato, thyme, scallions, and scotch bonnet pepper.

In a large pot, heat vegetable oil over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and cook until fragrant.

Add chopped tomato and cook until softened.

Add the boiled salted cod and stir to combine.

Add the chopped callaloo and mix well with the other ingredients.

Pour in the coconut milk and stir gently to incorporate.

Add the green bananas, cover, and cook until everything is heated through and the callaloo is wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary