Jamaican Sunday Morning Breakfast || Fry dumplings, steamed callaloo with fried plantains

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Smoked mackerel provides a similar flavor with less salt.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a tropical flavor, while vegetable oil is more economical.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu can be used for a plant-based option.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: bananas

Sweet potatoes provide a similar texture and sweetness.

Chop onion, scallion, and carrots into small pieces.

Heat 2 teaspoons of olive oil in a skillet.

Sauté chopped carrots, onion, and scallion for about 2 minutes to bring flavors together.

Add coloraloo to the skillet and mix well with the sautéed vegetables.

Season with salt to taste, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder; mix again.

If desired, add black pepper; keep it simple as preferred.

Let the coloraloo steam halfway, then check for doneness.

Prepare plantains by peeling and slicing them.

Heat oil in a separate pot for frying plantains.

Fry the sliced plantains until golden brown, turning them to ensure even cooking.

Prepare dumpling dough and let it rest for about 30 minutes for gluten development.

Shape the dumpling dough and add them to the hot oil to fry, avoiding high flame to prevent burning.

Fry dumplings until fully cooked and golden brown, then remove from the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary