Callaloo

CALLALOO

Everything you want to know and more!

Source of our Product

Species: Amaranthus viridis

Location: Jamaica

Gitto Foods


Origin and History:

Callallo (Amaranthus viridis) originated from West African and served in different variants in The Caribbean. It was created by enslaved Africans with ideas from the indigenous people.


Flavor Profile: It has a slightly bitter flavour with a wonderful nutty undertone. It is very similar to spinach but not quite in texture or flavor.


Callaloo and Shrimp


Serves 4

Ingredients

1 Scallion chopped
1 tablespoons canola oil
1 medium diced yellow onion chopped
1/8 tsp of ground black pepper
1/2 Scotch bonnet pepper, stemmed, seeded, and diced
3 garlic cloves, sliced
1 medium tomato seedless and diced
1 cup of cooked small shrimp
2 tablespoons fresh thyme leaves chopped
½ cup of water
1 lemon, juiced
Kosher salt and freshly ground black pepper

Directions:

Step 1 Heat the Canola Oil (1 Tbsp) in a wide pan over a medium flame, then add the Onion (1/2) , Garlic (3 cloves) , Scallion (1) , and Ground Black Pepper (1/8 tsp) . Reduce the heat to low for about 3-4 minutes.

Step 2 Add the Small Shrimp (1 cup) , stir well and cook for another 3 minutes.

Step 3 Turn the heat up to medium high and add the Jamaican Callaloo (30 cups) , Tomato (1) , Scotch Bonnet Pepper (1/4) , Fresh Thyme (2 sprigs) , and Sea Salt (1/4 tsp) . After a couple minutes, add the Water (1/2 cup) and cook until tender.

Step 4 After about 10-12 minutes, taste for salt and adjust accordingly.

Step 5 When the mixture has reached the desired texture, add juice of Lemon (1) and turned up the heat to burn off the remaining liquid in the pan. Serve and enjoy.