Jamaican Callaloo

Description

Jamaican Callaloo, fresh from the garden bringing you closer to your Jamaican roots.

Jamaican callaloo, known scientifically as Amaranthus viridis and commonly referred to as Green Amaranth, is a leafy green vegetable with a peak growing season during the spring and summer months. Native to the Americas, amaranth was domesticated over 8,000 years ago. The highly nutritious plant was so revered that the Aztec civilization used its seeds in religious ceremonies. Today, amaranth thrives in a range of climates, from temperate to tropical regions, and even in drought-prone areas like sub-Saharan Africa.

Across many cultures, including Jamaica, Belize, St. Lucia, Guyana, Southeast Asia, Africa, and India, amaranth is consumed primarily as a vegetable, rather than as a grain. The versatile leaves can be used in a wide variety of dishes, making it a staple in many kitchens.

Jamaican callaloo is often enjoyed as a savory side dish, paired with a full-course meal. It can also be combined with saltfish or meats for a hearty breakfast or dinner, traditionally served with roasted breadfruit, boiled green bananas, dumplings, or bread. Additionally, it is used as a base for soups, incorporated into seasoned rice, vegetable patties, and even fritters. Its versatility makes it a popular choice for numerous Jamaican dishes.

Nutritionally, Jamaican callaloo is a powerhouse, offering a rich source of carotene, iron, calcium, protein, vitamin C, and trace elements. Its nutritional profile is comparable to that of beets, Swiss chard, and spinach, but it is genetically closer to its wild ancestors, providing even more health benefits.

Jamaican Callaloo with Okra and Green Beans

This simple yet flavourful dish combines the richness of Jamaican callaloo with the satisfying textures of okra and green beans, making it a perfect accompaniment to any meal.

Ingredients:

• ½  medium onion, chopped
• 1 clove garlic, minced
• 1 bunch Jamaican callaloo
• 6 fresh okra
• Handful green beans
• Salt and pepper to taste
• 1-2 tbsp vegetable oil (or your preferred cooking oil)
• Water (as needed)

Instructions:

1. Prepare the Callaloo: Rinse the callaloo thoroughly in water to remove any dirt or debris. Shake off excess water. Then, chop the stems and leaves into 5 cm (about 2 inches) lengths. Trim and discard any tough ends of the stems.
2. Prepare the Vegetables: Chop the okra and green beans into small pieces and set aside.
3. Sauté Onions and Garlic: Heat the oil in a pot over medium heat. Add the chopped onions and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
4. Add Callaloo, Okra, and Green Beans: Once the onions and garlic are ready, reduce the heat. Add the prepared callaloo, okra, and green beans to the pot. Stir gently to mix with the sautéed onions and garlic.
5. Steam the Vegetables: Cover the pot and allow the vegetables to steam together. If necessary, add a small amount of water to prevent sticking, but use sparingly to keep the dish vibrant and flavourful.
6. Monitor Cooking: Continue cooking until the callaloo has wilted and the okra is tender, but be sure to remove the dish from the heat before it turns brown.
7. Serve: Enjoy as a nutritious vegetable side with breakfast, lunch, or dinner.