Festival stuffed with Callaloo and Saltfish

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Cornmeal is often less expensive and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a cost-effective alternative for cooking.

callaloo

🥗Healthier: spinach

💰Cheaper: kale

Kale is widely available and offers similar nutrients.

Mix all-purpose flour, cornmeal, baking powder, and salt in a bowl.

Gradually add water to the dry ingredients, mixing until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Cover the dough and let it rest for 30 minutes.

Soak saltfish in water for 20 minutes to remove excess salt, then drain.

Boil the saltfish for 10 minutes, then flake it into small pieces.

Sauté onion, garlic, and scallions in vegetable oil until fragrant, about 3 minutes.

Add the flaked saltfish, callaloo, black pepper, thyme, and lime juice to the pan, cooking for 5 minutes.

Remove the filling from heat and let it cool slightly.

Divide the dough into small balls and flatten each ball into a disk.

Place a spoonful of the filling in the center of each disk and fold the dough over to seal.

Heat vegetable oil in a frying pan over medium heat until shimmering.

Fry the stuffed festivals until golden brown on both sides, about 3-4 minutes per side.

Drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens