A Jamaican classic — shredded salt cod and leafy callaloo sautéed with bacon, scotch bonnet, garlic and thyme for a savoury, spicy side.
- 1/2 lb Salt Cod
- 4 Bacon
- 525g Callaloo
- 1 chopped Onion
- 2 chopped Spring Onions
- 2 cloves minced Garlic
- 1 chopped Scotch Bonnet
- 2 chopped Plum Tomatoes
- 2 sprigs Thyme
- 1/4 tsp Black Pepper
Video
Preparation
- Soak the salt cod in water overnight, then heat it in fresh water on the stove until boiling — you'll see foam rise — and drain. Once cool, shred the fish.
- Cook the bacon in a skillet over medium heat until crispy, then drain off most of the grease, leaving about 1 tablespoon in the pan.
- Add the onion, spring onion, scotch bonnet and garlic and cook for about 2 minutes until the onion softens. Add the salt cod and cook for about a minute.
- Add the callaloo, tomatoes, thyme and black pepper, stir to combine, and cook until heated through, about 2 minutes.
