Brought across the Atlantic by enslaved West Africans who carried the seeds and the cooking style, callaloo became a cornerstone of the Jamaican table. The leafy amaranth thrives in island soil, and the simple steamed preparation is beloved at breakfast alongside saltfish, boiled bananas and dumplings.
Earthy and lightly garlicky, the silky greens carry a whisper of coconut-free freshness. A faint Scotch bonnet warmth and the perfume of thyme round out each tender forkful.
Brief covered steaming wilts the amaranth while preserving its color and nutrients, and the aromatics infuse the greens without overwhelming their delicate flavor. Keeping the Scotch bonnet whole perfumes the dish without raw heat.
Variations
Steamed callaloo, callaloo with saltfish, callaloo and cabbage, sauteed callaloo
On the Palate
Where Callaloo Jamaican sits in the Jamaican flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 15 min
- 18 min
Wash and finely chop the callaloo (amaranth) leaves and tender stems.
- 24 min
Heat a little oil and saute sliced onion, garlic and scallion until softened.
- 32 min
Add chopped tomato and thyme and cook briefly.
- 42 min
Add the chopped callaloo and a splash of water, then cover to steam.
Watch outJust a splash of water and clap the lid on fast — you're steaming in the greens' own moisture, not boiling them in a puddle.
- 51 min
Tuck in a whole Scotch bonnet for gentle heat and aroma.
Watch outKeep the Scotch bonnet whole and unbroken — leave it intact and it perfumes the pot; nick it and it dumps raw fiery heat in.
- 67 min
Steam 6-8 minutes until the greens are tender but still vibrant.
Watch outPull them while still bright green and just wilted — cook past that and the color dulls to army-drab and the greens go slimy.
- 71 min
Season with black pepper and salt, removing the Scotch bonnet.
- 81 min
Serve hot as a side or breakfast green.
