Callaloo and Codfish


1/2 lb Saltfish (dried, salted codfish)
1/2 lb shredded callaloo
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme

Optional ingredients:

  • 2 cloves of garlic
  • 4 Scallion (or spring onions)
  • 6 Slices of bacon


  • Soaking the fish Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)
  • Cooking the fish Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
  • Chopping the ingredients Chop the onion, sweet pepper, chilli pepper and tomato whilst waiting for the fish to cook.
  • Chopping the ingredients Wash the Callaloo in a pot of water and drain thoroughly.
  • Preparing the fish Remove the fish from water and allow to cool.
  • Remove all of bones and skin then flake the flesh of the fish.


  • Melt the butter in a frying pan and add the onion, black pepper, sweet pepper, chilli and thyme. Fry for about 5 minutes.
  • Add the callaloo and half a cup of water, cover and steam for 15 minutes
  • Add the tomatoes and flaked fish and steam for another 10 minutes

Serving Serve with yam, green banana, fried dumplings and Irish potato (collectively known as food).


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