Jamaican Steamed Callaloo is a popular Jamaican dish served in different variants. It is a green leafy vegetable when prepared is a quick and delicious.
Steamed Callaloo, a beloved Jamaican dish, is a celebration of vibrant flavors and cherished traditions. Every time I prepare this dish, I’m reminded of the lively atmosphere of a Caribbean kitchen and the essence of Jamaican cuisine.
I started by washing and carefully cutting the callaloo, ensuring it was pristine and ready to be transformed into a delicious dish. The vivid green of the leaves always catches my eye, a reminder of the lush Jamaican landscape.
In a skillet, I placed the freshly cut callaloo, then sliced the onions and peppers, adding them to the skillet. The onions and peppers were like bursts of color and a hint of spice, infusing the dish with a Caribbean flair. They sizzled and danced in the skillet, creating an aromatic symphony.
Chopping fresh tomatoes was the next step, and their bright red hue was a vibrant contrast to the greens in the skillet. They added a touch of sweetness and acidity that would balance the dish perfectly.
Salt and pepper were added to taste, and a pat of butter crowned the dish. It was like a final flourish, a touch of indulgence that would meld with the other ingredients, creating a rich and creamy texture.
The pimento berries were a fragrant addition, and I covered the pot to allow the flavors to meld together. Cooking on medium heat for 15 minutes, I occasionally stirred the mixture, ensuring that all the seasonings were evenly distributed and the callaloo was tender yet vibrant.
When the timer chimed, I turned off the heat, and the dish was ready to be served. The aroma that filled the kitchen was enticing, a symphony of flavors that promised an authentic taste of Jamaica.
Wash and cut up Callaloo and place it in the skillet.
Slice onions and pepper and add to the skillet.
Chop tomatoes and place them in the skillet.
Salt and pepper to taste and add butter on top.
Add pimento berries and cover pot. Place heat on medium for 15 mins. Stir occasionally to mix all the seasoning and callaloo together.
Turn Heat off and serve hot with any side of your choosing.
Use fresh, young callaloo leaves for the best flavor and texture. Mature callaloo can be tough and fibrous.
Incorporate flaked saltfish into your callaloo for a traditional Jamaican combination. Soak and boil the saltfish to remove excess salt before adding it to the dish.
Serve steamed callaloo with traditional Jamaican ground provisions like yam, sweet potato, and dumplings.
