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CALLALOO AND SALTFISH WITH BOILED DUMPLINGS

Print Recipe
Author Jehan Powell

Ingredients

  • 8 oz salted fish
  • 5 cups chopped callaloo I used frozen
  • 2 tsp canola oil
  • 2 tsp crushed garlic
  • 1 small onion minced
  • ½ scotch bonnet pepper seeds removed
  • ¼ tsp black pepper
  • 1 cup water
  • Boiled Dumplings Ingredients
  • 2 ¼ cup all purpose flour
  • ¼ tsp salt + 1 tsp for the water to boil it in
  • ¾ cup water

Instructions

  • To make the callaloo and saltfish: remove the salt from the saltfish by either soaking overnight or boiling. If boiling, boil the salt fish in water for about 10 minutes, repeat this process 2 to 3 times using fresh water each time. If using saltfish with bone and skin, be sure to remove and discard both. Flake the saltfish into small pieces.
  • Heat oil over a medium fire in a medium sized pot.
  • Add onion, garlic and pepper and cook for about a minute while stirring occasionally.
  • Add saltfish and cook for an additional 2-3 minutes then add the callaloo. Allow the callaloo to wilt a bit before stirring all the ingredients together. Add black pepper and water and bring to a boil.
  • Cover and allow to cook for about 15 minutes or until all the water has evaporated.
  • Remove from heat and serve warm.
  • To make the boiled dumpling: Mix flour, ¼ tsp salt and water to form a stiff dough. Break into 8 equal pieces and flatten with the palm of your hands.
  • In a medium sized pot add about 6 cups of water and 1 tsp salt and bring to a boil.
  • Add dumplings and allow to cook for 20 minutes.
  • Drain and serve warm.