Callaloo and Saltfish

This is one of my favourite dishes from my childhood. I spent my early years in the Caribbean, enjoying the delicious meals, fresh fruits and vegetables. Coming from a farming background fresh food is always a main feature of our home. 

Sundays we had the above with fried dumplings or breadfruit for breakfast; rice and peas with stewed chicken for dinner using freshly grated coconut. Sundays were also the day we got to choose a cake or pudding to make for our lunch boxes for the week. 

Aaaahh - sweet potato pudding and toto or as we use to call it 'fiyah a tap an fiyah a battam'  cooked on a wood fire with coals on top of a metal sheet covering the cake whilst it baked. 


Anyway, I better snap out of it and get back to the present where we are dealing with callaloo and saltfish. Callaloo or amaranth is a stalked leafy green vegetable with a sweeter taste than spinach but with the same great nutritional benefits. Saltfish is simply salted cod, it is heavily salted and needs careful preparation to remove the salt before cooking. 



Salted Cod and Amaranth Caribbean Style


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The Low Down:

Sodium, Vitamin A, Vitamin C, Selenium, B12,  Manganese, Phosphorus

B6,  Calcium, Magnesium, Potassium, Iron, 

B3, Folate, B1, Vitamin K, B2, Zinc, Copper, Vitamin E


*Beware of the sodium content as it is in the top percentile of this meal - those with high blood pressure, kidney disorders or oedema be careful of the amount of overall salt being consumed throughout the day, and in the diet.



Now lets get to the good stuff!



Salted Cod and Amaranth Caribbean Style

Ingredients
(serves 6)


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers






#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, like, make, share and highlight - happy sharing #


Preparation

Removing the salt from the cod:



Lets get cooking:

Heat the oil in a large pan, add the onion, peppers, carrot, chilli, thyme, ginger, garlic and tomatoes. cover and cook for ~5 minutes on medium heat.



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Add the  cut stalked  pieces of the callaloo and cook for a further 5 minutes covered.
Put the leafy parts of the callaloo, scallion and saltfish  cover and cook for a further 5 minutes. 



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers



Remove the lid after 3 minutes season with black pepper and cook on high heat to reduce the liquid - stirring to prevent it sticking.



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


Done!




                    Bon App├ętit!!



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers
























*** Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or  to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

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