Jamaican Callaloo with Fried Plantains
Jamaican callaloo is a hearty, flavorful dish made with collard greens, okra, bell peppers, tomatoes, and thyme. It is typically served with fried plantains on the side. This dish is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. To make callaloo, start by finely chopping the collard greens, okra, bell peppers, tomatoes, onions, and garlic. Then, sauté the onions and garlic in a large pot until softened. Add the collard greens, okra, bell peppers, tomatoes, and thyme to the pot, and add water or vegetable broth to cover the vegetables. Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are tender. While the callaloo is cooking, slice the plantains into thin rounds and fry them in hot oil until golden brown. Serve the callaloo with the fried plantains on the side.
Callaloo is a dish that has been enjoyed in Jamaica for centuries. It is believed to have originated with the Taino Indians, who inhabited the island before the arrival of the Europeans. The Taino people used callaloo as a way to use up leftover vegetables, and they typically cooked it with coconut milk and spices. Over time, callaloo has evolved to become a more complex dish, and it is now made with a variety of ingredients, including collard greens, okra, bell peppers, tomatoes, onions, garlic, and thyme. It is typically served with fried plantains on the side, and it is a popular dish for both breakfast and dinner. Callaloo is a versatile dish that can be made with a variety of different ingredients. It is a great way to use up leftover vegetables, and it is also a good source of protein and fiber. If you are looking for a hearty and flavorful Jamaican dish, callaloo is a great option.
Jamaican Callaloo with Fried Plantains Jamaican Callaloo with Fried Plantains Jamaican Callaloo with Fried Plantains Jamaican Callaloo with Fried Plantains
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
  • Collard greens
  • Okra
  • Bell peppers
  • Tomatoes
  • Onions
  • Garlic
  • Thyme
  • Plantains
Instructions
  1. Finely chop collard greens, okra, bell peppers, tomatoes, onions, and garlic.
  2. Sauté onions and garlic in a large pot until softened.
  3. Add the collard greens, okra, bell peppers, tomatoes, and thyme to the pot.
  4. Add water or vegetable broth to cover the vegetables.
  5. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the vegetables are tender.
  6. While the callaloo is cooking, slice the plantains into thin rounds.
  7. Heat oil in a separate pan and fry the plantains until golden brown.
  8. Serve the callaloo with the fried plantains on the side.
Why It Works
  • The combination of collard greens, okra, bell peppers, tomatoes, and thyme creates a complex and flavorful dish.
  • Sautéing the onions and garlic before adding the other vegetables helps to develop their flavor.
  • Simmering the vegetables in water or vegetable broth helps to tenderize them and create a flavorful broth.
  • Frying the plantains until golden brown gives them a delicious crispy texture.