Callaloo with saltfish is one of those classic Jamaican breakfasts I come back to time and again. It’s filling but doesn’t feel heavy, and it’s surprisingly quick once you have some saltfish ready to go. The green callaloo leaves bring a lovely earthiness, and the saltfish adds just enough savory punch. This stir-fry is a weekday lifesaver, but also something cozy for a slower morning.
The Story Behind This Recipe
I first tried Jamaican callaloo with saltfish during a trip to the Caribbean, but recreating it at home quickly became a comfort ritual. It reminds me of mornings when the kitchen still smells like the sea after soaking dried saltfish overnight. The texture of the callaloo greens is somewhere between spinach and chard, and the saltfish, after soaking and shredding, has a dense, briny bite that pairs nicely with the aromatics.
I usually throw this dish together on weekend mornings when I want to keep things flavorful without too much fuss. The key is prepping saltfish in advance — I keep it soaked and ready in the fridge. The stir-fry comes together in under 20 minutes, with just a simple mix of garlic, onion, and scotch bonnet for heat if you’re feeling adventurous.
When serving, my family likes it alongside boiled green bananas or fried dumplings, which soak up the juices nicely. Everyone appreciates the balance of textures and how it’s a bit lighter than the usual egg and toast breakfast but still satisfying enough to keep you going.
One little habit I have is tossing in a squeeze of fresh lime at the end for brightness. It adds a fresh note that cuts through the saltiness and rounds off the flavors nicely. Since this recipe is basic but flavorful, it’s a good canvas to play with if you want to add peppers or tomatoes for a twist. It’s the kind of dish that feels like home, no matter where you are.
Cuisine: Jamaican
Course: Breakfast
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 cup dried saltfish (salted cod), soaked overnight and drained
- 4 cups callaloo leaves or spinach, roughly chopped
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Salt to taste
Instructions
- Step 1. Rinse soaked saltfish and pat dry. Flake into bite-sized pieces, removing any bones.
- Step 2. Heat oil in a large skillet over medium heat. Add onion, garlic, and scotch bonnet pepper. Cook until onion softens, about 3 minutes.
- Step 3. Add the flaked saltfish and stir-fry for 5 minutes, letting it brown slightly.
- Step 4. Add callaloo leaves and black pepper. Stir well and cook until greens are wilted and tender, about 5-7 minutes. Add a splash of water if needed to help steam the greens.
- Step 5. Taste and add salt if necessary (saltfish is salty, so be careful). Turn off heat and squeeze lime juice over the stir-fry.
- Step 6. Serve warm, ideally with boiled green bananas, fried dumplings, or bread.
Tips for Success
- Soaking saltfish overnight in several changes of cold water helps remove excess salt and softens it for cooking.
- If callaloo leaves aren’t available, spinach or kale can be used as a substitute.
- Wear gloves when handling scotch bonnet peppers to avoid irritation.
- Adjust the heat level by omitting or adding scotch bonnet depending on your preference.
- Prepare saltfish ahead to save time in the morning.
Variations & Substitutions
- Add diced tomatoes towards the end of cooking for a touch of acidity.
- Swap callaloo with collard greens or Swiss chard for a milder green.
- Include diced bell peppers for extra crunch.
- Stir in a soft-boiled egg on top for extra richness.
