breakfast

Jamaican Ackee-Style Saltfish and Callaloo with Steamed Green Plantains

Name: Jamaican Ackee-Style Saltfish and Callaloo with Steamed Green Plantains
Ingredients: 150 g Salted Cod fillets, soaked and shredded; 250 g Callaloo, chopped; 102.7 g Green plantains, peeled and sliced; 80 g Onion, finely diced; 10 g Garlic, minced; 81.0 g Coconut milk, canned; 2 g Allspice, ground; 2 g Scotch Bonnet pepper, finely minced

Nutrition

552

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(8)

Salted Cod fillets, soaked and shredded150 g

Callaloo, chopped250 g

Green plantains, peeled and sliced102.7 g

Onion, finely diced80 g

Garlic, minced10 g

Coconut milk, canned81.0 g

Allspice, ground2 g

Scotch Bonnet pepper, finely minced2 g

Instructions

Prepare the saltfish by boiling it in two changes of fresh water to remove excess salt, then drain, flake finely, and set aside.

In a wide skillet, sauté the diced onion, garlic, and minced Scotch Bonnet pepper until translucent and fragrant.

Add the shredded saltfish to the skillet, stirring to combine with the aromatics. Sprinkle in the ground allspice and toast briefly until aromatic.

Add the fresh callaloo and the coconut milk. Cover and simmer over medium-low heat for 8-10 minutes until the callaloo is tender and the liquid has reduced to a creamy, silky coating around the fish.

Meanwhile, steam the green plantain slices until fork-tender and slightly starchy.

To serve, mound the creamy callaloo and saltfish mixture in a shallow bowl. Arrange the warm, steamed plantains alongside. Garnish with a final dusting of fresh allspice and serve immediately while steaming hot.