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.