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Caribbean Recipe Of The Week – Callaloo And Codfish

Published on Feb 02 2017, at 8:12 pm

Callaloo-and-codfish-caribbean-recipe-of-the-weekBy Minna LaFortune

News Americas, NEW YORK, NY, Fri. Feb. 3, 2017: The best breakfast foods are to be found in the Caribbean. These foods are also comfort foods.

They are really delicious and well paired. For example – Ackee and Saltfish and fried dumplings or roast breadfruit, avocado, coffee, tea, or chocolate tea. Then there is bake and codfish and avocado, which is also delicious and also served with hot beverages, such as tea, coffee, and Milo.

Other comforting delicious parings are liver/ kidney / heart and soft green bananas, or Callaloo and codfish and soft green bananas or roast bread fruit. Then there is cook-up saltfish with soft green bananas, and Escoveitched  Fish and Bammy with avocado.

These parings are also served with tropical fruit slices and juices, which makes for a complete meal with the basic food nutrients of protein, carbohydrates and essential vitamins and minerals.

To say which of these breakfast foods are my favorite is difficult because I love all of them.

Callaloo and codfish, however, is a breakfast staple for me because it’s easy to prepare. Most importantly, it’s a green vegetable and it also has fiber. It is rich in iron and water and other nutrients. When paired with codfish it is very delicious and easily complimented with any carbohydrate.

INGREDIENTS :

2 large bunch  callaloo (chopped)
1/2 lb. cooked Saltfish (codfish)
2 sprigs of thyme
2 cloves garlic (minced)
3 tablespoons coconut  oil
1/2 scotch bonnet pepper (minced)
1 large  onion ( minced)
1/2 tsp black pepper
Salt to taste
1/2 cup water

METHOD:
Wash callaloo and chop into small pieces.
Heat the coconut oil in a large Dutch pot
Add cooked saltfish, onion, garlic, pepper and sauté all ingredients.
Add the calaloo leaves, water and combine all.
Cover Dutch pot and cook callaloo on a low flame until tender.
Add whole scotch bonnet pepper
Add black pepper and salt.
Add thyme 10 minutes before cooking is completed.
Serve with soft green banana, roast breadfruit and/or fried dumplings.

Bon Appetite!

minna-la-fortune

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/

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