There’s something sacred about waking up to the aroma of sautéed callaloo and saltfish. It’s not just breakfast but it’s a celebration of survival, soil, and soul. Whether served with dumplings, fried plantain, or yam, Callaloo & Saltfish is a dish that speaks to island heritage, African memory, and the creative spirit of Caribbean cooking.
Callaloo — a leafy green similar to spinach or amaranth — was brought to the Caribbean by African ancestors during the transatlantic slave trade. Combined with salt-cured codfish, another survival-era import, the dish evolved into one of Jamaica’s most iconic meals.
But its story extends beyond Jamaica. Versions of callaloo appear across the Caribbean in Trinidad, Grenada, St. Lucia, and Dominica each bringing its own twist. Wherever it’s served, Callaloo & Saltfish stands as a dish of endurance, reinvention, and cultural pride.
Ingredients (For 2–3 servings)
- 2 cups fresh callaloo (or spinach if unavailable), washed & chopped
- 1 cup saltfish (salted cod), soaked overnight or boiled to remove excess salt
- 1 small onion, sliced
- 1 small tomato, chopped
- 1/2 bell pepper (any color), chopped
- 1 clove garlic, minced
- 1 stalk scallion, chopped
- 1 sprig thyme
- 1 Scotch bonnet (optional, for heat)
- 2 tbsp cooking oil (coconut oil recommended)
How to Make It:
- Prepare Saltfish: Boil or soak overnight to reduce salt. Flake into small pieces.
- Sauté Flavors: In a pan, heat oil. Add onions, tomatoes, garlic, scallion, and thyme. Sauté until soft.
- Add Saltfish: Stir in the flaked fish. Cook for a few minutes so it absorbs the seasoning.
- Add Callaloo: Fold in the chopped greens. Let it steam on low heat for 8–10 minutes until wilted and tender.
- Season & Serve: Adjust seasoning, remove Scotch bonnet if used, and serve hot.
Best Served With:
- Boiled green bananas
- Fried dumplings or bakes
- Yam or sweet potato
- Avocado on the side
Why We Still Eat It
Callaloo & Saltfish is more than food — it’s a cultural cornerstone. It connects generations and nourishes with both nutrients and nostalgia. It’s proof that from limited ingredients, our ancestors created lasting traditions.
From Kingston to Port of Spain, from Ocho Rios to Brooklyn. Callaloo remains a symbol of what it means to make beauty from what we’re given.