Callaloo and saltfish is a classic Jamaican breakfast that’s both hearty and fresh. It’s one of those dishes I turn to when I want something nourishing but not fussy. The earthy greens and the savory salted cod come together with simple seasonings for a balanced, satisfying morning meal.
The Story Behind This Recipe
Growing up in a Caribbean household, callaloo and saltfish was a staple on weekends. I remember waking up to the smell of garlic and onions sizzling in the kitchen while the saltfish soaked in water to tame its saltiness. It’s the kind of breakfast that feels like a small celebration of simple ingredients.
The callaloo greens bring a mild spinach-like flavor, which I love for its comfort and depth. Sometimes I swap it for spinach or kale if I can’t find fresh callaloo. The saltfish needs a bit of prep — usually soaking and boiling to remove excess salt — but that’s worth it for the rich, briny bite it adds.
I often serve this alongside fried dumplings or boiled green bananas, but it’s also great with plain boiled yam or even just some crusty bread. Every time I cook it, friends ask for the recipe, mostly because it tastes like something homemade but feels a bit different from the usual breakfast fare. It’s earthy, savory, and quietly satisfying, with a bit of zing from scotch bonnet pepper if you like.
A few simple steps, and you get a taste of the islands with very little fuss. It’s not complicated, but it’s one of those dishes that sticks with you, maybe because it’s tied to warm mornings and good company.
Cuisine: Caribbean
Course: Breakfast
Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1/2 lb salted cod (saltfish), soaked overnight and rinsed
- 1 bunch fresh callaloo leaves (or substitute spinach/kale), washed and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole
- 1 medium tomato, chopped
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 1/4 teaspoon thyme (optional)
- Juice of half a lime
Instructions
- Step 1. Drain the soaked saltfish and place in a pot of fresh water. Bring to a boil and simmer for 15 minutes. Drain, cool slightly, then flake the fish, removing any bones or tough bits.
- Step 2. Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic and sauté until fragrant and translucent, about 3-4 minutes.
- Step 3. Add the chopped tomato, thyme, and scotch bonnet pepper to the skillet. Cook until the tomato softens, about 5 minutes.
- Step 4. Stir in the flaked saltfish and cook for another 2 minutes to combine the flavors.
- Step 5. Add the callaloo (or spinach/kale) leaves, stirring constantly until the greens are wilted and tender, about 5 more minutes. Season with salt and pepper to taste.
- Step 6. Squeeze lime juice over the dish just before serving and remove the scotch bonnet pepper.
- Step 7. Serve warm, ideally with fried dumplings, boiled green bananas, or bread.
Tips for Success
- If you can’t find salted cod, you can use fresh cod and season it well with sea salt.
- Soaking the saltfish overnight helps reduce the saltiness and softens the fish.
- Remove the scotch bonnet pepper before serving to avoid too much heat, especially if you prefer a milder dish.
- You can use frozen callaloo or spinach in a pinch; just add it a little earlier since it releases more water.
Variations & Substitutions
- Add diced bell peppers along with the onions for a bit of crunch and sweetness.
- Mix in some cooked ackee for a traditional Jamaican twist.
- Try sautéing the greens with a splash of coconut milk for a richer flavor.
- Use kale or collard greens if callaloo is unavailable to you.
