Jamaican Callaloo and Saltfish with Boiled Green Banana
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Ingredients
- 300 g salt cod (saltfish)
- 300 g fresh or frozen callaloo (dasheen leaves) or spinach
- 1 onion
- 2 tomatoes
- 1 scotch bonnet chilli
- 3 green banana, peeled and sliced
Method
- 1
Soak the salt cod in cold water overnight, changing the water once or twice, then drain and flake it into pieces, discarding any skin or bones.
- 2
Boil the green banana in a pan of water for 15-18 minutes until tender, then drain.
- 3
Meanwhile, fry the sliced onion and chopped tomatoes in a little oil for 5 minutes until softened, then add the finely chopped scotch bonnet chilli.
- 4
Stir in the flaked salt cod and cook for 3-4 minutes, then add the callaloo and cook for a further 4-5 minutes until wilted.
- 5
Serve the callaloo and saltfish hot with the boiled green banana.
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