Jamaicans have broken away from the traditional way of cooking, and the callaloo is no exception. This green leafy vegetable, is of West African origins but has been made popular around the caribbean. Persons all over the caribbean have incorporated different methods and ingredients in the cooking of callaloo, Jamaicans have found it to be tasty with codfish (saltfish) or corned beef from the tin. It is often eaten with bread as a breakfast meal or with cooked bananas and dumplings as a full meal. Callaloo Seasoned Rice is also a favourite among Jamaicans and adds a new spin to creating a one pot meal.
INGREDIENTS FOR CALLALOO SEASONED RICE
2 cups of White Rice
2 ½ cups of Water
1 cup of Callaloo (shreddred)
½ piece of Scotch Bonnet Pepper
½ small Onion (diced)
1 small stack of Scallion (diced)
2 Garlic Clove (crushed)
1 spring of Thyme
1 tablespoon of Coconut Oil
1 tablespoon of Butter (optional)
1 teaspoon of Sea Salt.
Callaloo/Spinach Rice Directions
In a pot over a low flame, melt butter and saute onion, garlic, escallion, thyme, pimento and hot pepper for 2 minutes.
Add callaloo/spinach and continue to cook for another 5 minutes.
Wash rice and place in the pot with just enough water to come 1 1/2 inches above the rice.
Season pot with salt, black pepper, sugar, Cock Soup Mix and Coconut Milk. Rice must not be steamed over a medium flame.
When liquid comes to a boil, reduce the flame to very low, cover pot with cling wrap and allow to steam. Steam until the grains have swollen and burst.