Watch our step-by-step video for this recipe below
This dish is one of my favourite things to eat on a Sunday morning after church. Callaloo cooked with bacon and saltfish is a traditional Jamaican recipe usually served for breakfast or lunch along with fried or boiled dumplings, boiled green bananas and fried plantains. Callaloo is from the spinach family. In Jamaica this dish is usually prepared with fresh callaloo, but I’m happy to use the canned version or fresh spinach, which is easier to find where I live.
Shopping tips: Salt cod can now be found in most supermarkets. If you can’t find it try a West Indian grocer or Portuguese fish store. In cities with large Jamaican communities canned callaloo is easy to find, or you can request a special order. Fresh spinach can be substituted for the callaloo, but doesn’t need as much cooking time. Just fold it into the other ingredients and remove the saucepan from the heat.
4 Strips of bacon, chopped
3 tbsp Cooking oil
1/2 Medium onion, chopped
1/2 Medium tomato, diced
6 oz Salted cod
1 tsp Pepper sauce (0ptional)
1 Can of callaloo (19oz), drained
1 tsp Black pepper
Salt to taste
1. Reduce the salt in the cod fish. Overnight method: remove skin and soak in cold
water overnight. Drain, flake and set aside. Same-day method: put codfish in a
saucepan with water and bring to a boil then drain. Repeat two more times; drain,
flake and set aside.
2. Drain canned callaloo in a colander and set aside
3. Fry chopped bacon in 2 tbsp of oil and set aside
4. Saute chopped onion and tomato in cooking oil until onion is transparent
5. Add bacon, flaked cod fish and 1 tbsp of oil to the saucepan
6. Gently fold in callaloo and sprinkle with remaining pepper
7. Cover and simmer on low heat for four to five minutes