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| 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)
Instructions:
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.
