Callaloo Stew
4 bundles callaloo (chopped)
¼ lb. salt-fish
2 oz. salt-beef
2 rashers bacon
A few shrimps
4 tbsp. oil 
2 garlic clove (chopped)
1 onion (chopped)
1 large red pepper (seeded & chopped)
2 blades scallion (chopped)
1 celery stalk (chopped)

Wash and soak salt fish for 1 hour then boil until tender, let cool and shred. Cut up salt beef and bacon, wash & peel shrimps, and wash callaloo leaves. Heat oil and fry garlic and onion for approx. 3 minutes, then add salt-beef and fry for about 5 minutes. Add all other ingredients, except the callaloo & pepper, and fry for another 10 minutes. Add the callaloo and pepper stirring briskly for 3-4 minutes. A little more oil can be added if necessary. Serve hot with rice, or pile onto biscuits. * Spinach can be substituted Callaloo.



Garlic Pork Recipe

3 to 4 lbs. pork (with a little fat- cut into pieces)
2 pints vinegar
½ lb. garlic (minced)
6-8 hot peppers
1 bunch thyme (1broad leaf & 4 stalks leaf)
4 tsp. salt
4-6 cloves

Cut pork into suitable sized pieces. Steep pork in a solution of ¼ pint vinegar and water, then lift out using two forks and put into a large jar or bottle. Pound garlic, peppers and thyme and add to the rest of the vinegar. Add salt and cloves. Pour mixture over pork, and leave to soak/marinade for about 3-4 days or longer if possible. When you’re ready to cook pork, put it into a pan with some vinegar liquid and leave it to boil until liquid evaporates, the fat of the pork will melt (supplying the fat for frying). Fry pork until golden brown. Serve as a side dish or snack, or drizzle with your favorite sauce and serve as a main dish.