Jamaican Callaloo Recipe
If you’re craving callaloo, this Jamaican Callaloo recipe is exactly what you need!
Jamaican callaloo is one of those dishes that just feels like home — simple, wholesome, and full of flavor.
For many of us, it’s more than just food… it’s comfort, tradition, and a little taste of Jamaica in every bite.
This leafy green dish finds its way onto the table in all kinds of ways — for breakfast, lunch, or dinner — and no matter when you eat it, it’s always delicious!
Whether you grew up on it or you’re trying it for the first time, this Jamaican callaloo recipe will have you coming back to it again and again.
What is Callaloo?
Jamaican callaloo is a dark green leafy plant made with amaranth leaves. It has a texture similar to spinach or collard greens.
Callaloo refers to both the leafy green vegetable and the dish made from it.
It’s worth noting that “callaloo” can mean different things across the Caribbean.
In Trinidad and Tobago, for example, it’s often made with dasheen (taro) leaves, and coconut milk, and is commonly served with crab. In Grenada and Dominica, it’s also more of a stew, made with similar ingredients.
But in Jamaica, Belize, and Guyana, the callaloo is made using amaranth leaves, which is different from the stew-style callaloo found in other parts of the Caribbean.
Why You Will Love This Jamaican Callaloo Recipe
1. Quick & easy: This recipe is super simple to make and doesn’t take much time at all.
2. Full of flavor: This recipe is well-seasoned, and delicious.
3. Comforting and nostalgic: Whether you grew up eating it or you’re discovering it for the first time, callaloo has that cozy, home-cooked feel.
4. Naturally wholesome: It’s light, satisfying, and perfect for when you want something simple but nourishing.
5. A true taste of the Caribbean: Making this dish brings a little bit of Jamaica to your kitchen, wherever you are in the world.
Ingredients for Jamaican Callaloo
To prepare authentic Jamaican Callaloo, you’ll need the following ingredients:
- Jamaican Callaloo: In Jamaica, fresh callaloo is used. If you can’t find fresh callaloo, canned callaloo is a convenient option and will still work.
- Bell pepper: Any color bell pepper works, but red is used more often — mostly for color. It pairs nicely with the green callaloo.
- Thyme
- Onion
- Scallion: (green/spring onion)
- Garlic:
- Black pepper:
- Tomato:
- Scotch bonnet pepper: Use just a small amount, especially if you prefer mild heat. It’s full of flavor even in small doses.
Essential Kitchen Tools
You don’t need anything fancy to make Jamaican Callaloo, but these kitchen tools will make it easier:
- Large skillet or sauté pan with a lid
- Sharp knife for chopping vegetables
- Cutting board
- Wooden spoon for stirring
- Colander for washing the callaloo leaves
How to Prepare Jamaican Callaloo
- Inspect the leaves:
Discard any that have holes, too much dirt, or look wilted or spoiled. - Strip the stalks:
Use a paring knife to peel off the thin membrane from the callaloo stalks. - Trim the tough parts:
Cut off any thick or bumpy parts of the stalks, but keep the good sections. - Rinse thoroughly:
Wash the leaves and stalks several times to remove dirt. - Soak in salt water:
Place the callaloo in a large bowl with cold water and a sprinkle of salt. - Soak for 20-25 minutes:
Let it sit, then rinse again with cold water. - Drain:
Pour into a colander to drain the salt water. - Chop:
Slice the stalks and chop the leaves. It helps to roll a few leaves together before chopping. - Set aside:
Place the chopped callaloo in a medium-sized bowl until ready to cook.
How to Cook Jamaican Callaloo
To cook Jamaican callaloo, follow these steps:
- Heat the Oil:
In a large frying pan, heat the olive oil over medium heat. - Sauté the Vegetables:
Add the onion, scallion, garlic, and red bell pepper. Sauté until soft and translucent. - Add Flavor:
Stir in the tomato, thyme, and scotch bonnet pepper. Cook for 2–3 minutes. - Add the Callaloo:
Add the chopped callaloo and gently fold it into the mix. - Steam the Callaloo:
- Pour in the hot water to help it steam.
- Lower the heat, cover the pan, and steam for 5–7 minutes, or until the callaloo is tender.
- Finish and Season: Remove the lid, add the butter, and season with all-purpose seasoning, black pepper, and pink salt to taste.
🍴✨ You can view the step-by-step instructions and the full recipe below.
Jamaican Callaloo Variations
One of the best things about Jamaican callaloo is how versatile it is. Here a few popular Jamaican callaloo variations:
1. Callaloo on Its Own (Sautéed):
This is the simplest way to enjoy callaloo. The amaranth leaves are sautéed with herbs, spices, and vegetables until tender. No extras — just callaloo cooked down with flavor.
2. Callaloo with Saltfish:
This is a traditional favorite! Salted codfish is cooked into the callaloo, giving it a rich, savory flavor. This version is often eaten for breakfast with boiled food (like green banana, dumpling, or yam).
3. Ital Callaloo:
A vegan and Rastafarian-friendly version. It skips the saltfish and may include extra vegetables like carrots, bell peppers, or okra. Seasoned naturally, often without salt or processed ingredients.
4. Callaloo and Okra:
Adding chopped okra gives the dish a slightly thicker texture and an extra layer of flavor. This is especially common in rural parts of Jamaica..
5. Callaloo in Patties or Loaves:
Cooked callaloo is sometimes used as a filling for Jamaican patties, or placed into loaves (also called vegetable loaves).
What to Serve Jamaican Callaloo With
You can serve Jamaican callaloo with:
- Festival (sweet fried dumplings)
- Fried Plantains
- Fried or boiled dumplings
- Green bananas
- Breadfruit (roasted or fried)
- Steamed white rice
- Hard dough bread
Jamaican Callaloo Recipe: FAQs
1. Can I use canned callaloo?
Yes, canned callaloo is a convenient option. Just drain it thoroughly before cooking and reduce the cooking time, since it’s already pre-cooked.
2. Is Jamaican Callaloo spicy?
It can be! But you can always adjust the amount of Scotch bonnet you use or leave it out entirely for a milder dish.
3. Can I add meat or seafood?
Definitely. Saltfish (salted cod) is a traditional addition, but you can try other meat and seafood for a twist.
4. Is Jamaican callaloo the same as collard greens?
No, Jamaican callaloo isn’t the same as collard greens. Callaloo is made from amaranth leaves, which are softer and cook faster.
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Jamaican Callaloo Recipe
INGREDIENTS
- 1½-2 pounds Callaloo, washed and chopped
- 2 tablespoons Cooking oil
- 1 medium Onion, chopped
- 1 medium Tomato, diced
- 2 cloves Garlic, minced
- 3 stalks scallion, chopped
- ½ Red bell pepper
- 3 sprigs fresh thyme
- 1 teaspoon All-purpose seasoning
- Salt and black pepper, to taste
- 2 tabespoons Butter
- 1 Scotch bonnet pepper, seeds removed and chopped
- 2 tablespoon hot water
INSTRUCTIONS
Clean the Callaloo:
- Inspect the leaves: Go through the callaloo bunch and remove any leaves that are damaged, full of holes, or turning yellow.
- Strip the stalks: Use a small paring knife to peel off the thin, stringy membrane from the stalks.
- Trim the stalks: Cut off and discard the thick or bumpy ends of the stalks. Keep the rest — they’re edible and full of flavor!
- Soak and rinse: Place the leaves and stalks in a large bowl of cold water. Add a tablespoon of salt and let them soak for 20 minutes.
- Rinse again: Drain off the salty water, then rinse the callaloo thoroughly under cold running water using a colander.
- Chop and prep: Slice the stalks into small pieces. Roll the leaves into a bunch and chop them up. Set everything aside in a bowl, ready for cooking.
Cook the Callaloo:
- Sauté: In a large frying pan, heat the cooking oil over medium heat. Add the onion, scallion, garlic, and red bell pepper. Cook for a few minutes until they’re soft and fragrant.
- Add flavor: Stir in the chopped tomato, thyme, and Scotch bonnet pepper. Cook for another 2–3 minutes.
- Add the callaloo: Place the chopped callaloo on top and gently fold it in to mix with the other ingredients.
- Steam: Pour in a splash of hot water (about 2–3 tablespoons). Reduce the heat to low, cover the pan, and let the callaloo steam for 5–7 minutes, or until it’s tender and wilted.
- Season and finish: Remove the lid. Add a small knob of butter, then season with all-purpose seasoning, black pepper, and pink salt to taste. Stir everything together and serve warm.
NOTES
- Soak the callaloo before cooking because this helps to remove any dirt or tiny debris that might be hidden in the leaves and stems. Make sure to rinse it well after soaking.
- This recipe is for Jamaican callaloo, so don’t confuse it with the version made in Trinidad, Dominica, or Grenada, which uses dasheen bush (taro leaves) instead.
- Prepping fresh callaloo can take some time, so you might find it helpful to break it into two steps — clean and chop it the night before, then cook it the next day.
- When peeling the stems, it’s a good idea to rub a little oil on your hands. This helps prevent any staining or discoloration from the stalks.
- Always inspect the leaves carefully before using. Remove any that are wilted, dried out, or full of holes.
- If you have more callaloo than you need, chop it and freeze the rest. It holds up well and makes cooking easier next time.
- Just remember, callaloo shrinks as it cooks. A big bowl might look like too much at first, but once steamed, it reduces a lot — so don’t be afraid to add a lot to the pot.
- Adjust the amount of Scotch bonnet you use or leave it out entirely for a milder dish.
