Callaloo, often called “soul food”, is one of the principle vegetables of Jamaica. Callaloo can be used as an accompaniment to a main meal, or as fillings for quiches, pancakes, omelettes or simply to flavour soups. Resembling spinach slightly, Callaloo is widely grown across Jamaica. Having its own distinct taste, once eaten, no other substitute will yield the unique taste of properly selected Callaloo – it is the true taste of home.
Callaloo, Water, Salt
Callaloo Casserole: Boil 1 kg (2 lb) Irish potatoes and cream with 30 g (2 tbsps) margarine and 60 ml (4 tbsp) milk. Drain, wash and cut Callaloo. Add salt, black pepper and 15 g chopped onions. Steam for 5-8 minutes. Slice 2 cans of sausages in 1 inch rounds and add to the Callaloo. Steam for another 2-3 minutes. Slice 500 g (1 lb) tomatoes. Lay Irish potatoes , Callaloo, sausages and tomato slices in alternative layers until dish is filled. Spread the Irish potatoes on top and smooth. Dot with margarine and bake at 350°F/180°C for about 20 minutes or until slightly brown. Then enjoy!
Manufacturer Contact Information
Specialist Foods, Unit 701, 43 Bedford Street London WC2E 9HA, United Kingdom
Excellent source of nutrients and vitamins.
Often called “soul food”
Callaloo can be used as an accompaniment to a main meal, or as fillings