breakfast

Caribbean Salt Cod and Callaloo Sauté with Steamed Green Plantain

Name: Caribbean Salt Cod and Callaloo Sauté with Steamed Green Plantain
Ingredients: 120 g Salted Cod, soaked and flaked; 250 g Jamaican Callaloo, chopped; 92.9 g Green Plantains, peeled and sliced; 40 g Onions, raw, finely diced; 10 g Garlic, minced; 8.7 g Coconut Oil; 15 g Scotch Bonnet Pepper Sauce

Nutrition

465

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Salted Cod, soaked and flaked120 g

Jamaican Callaloo, chopped250 g

Green Plantains, peeled and sliced92.9 g

Onions, raw, finely diced40 g

Garlic, minced10 g

Coconut Oil8.7 g

Scotch Bonnet Pepper Sauce15 g

Instructions

Begin by soaking the salt cod in cold water for several hours (or overnight), changing the water twice to reduce saltiness. Drain, flake, and discard any skin or bones.

Steam the green plantain slices until tender, about 10-12 minutes; they should be firm but yield easily to a fork.

In a wide skillet, heat the coconut oil over medium heat. Sauté the diced onions and minced garlic until translucent and fragrant, about 3 minutes.

Add the flaked cod to the skillet, stirring to incorporate the aromatics, and cook for 5 minutes until lightly golden.

Toss in the chopped callaloo. Cover the pan for 2-3 minutes to allow the greens to wilt down, then uncover and stir until the moisture has evaporated.

Finish with a generous splash of Scotch Bonnet pepper sauce to taste, folding it in to coat everything evenly.

Serve the cod and callaloo alongside the warm steamed plantains. Garnish with a squeeze of fresh lime if available for brightness.