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Jamaican steamed callaloo

steamed callaloo

Jamaican steamed callaloo is a breakfast dish in Jamaica but also served for lunch or dinner.

Steamed callaloo and rice for dinner

steamed callaloo

Steamed callaloo served for breakfast


1  bundle Callaloo (about 8 stalks)
1 small onion (sliced)
1 medium size tomato (sliced)
1 peg garlic (sliced)
1 small hot pepper (deseeded)
1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. all purpose seasoning
1 small sweet pepper
1 tsp. vegetable oil

Clean callaloo by stripping stem and removing wilted leaves and or seeds
Wash callaloo with salted water.
Cut callaloo in 0.5mm size, the smaller the better
Season callaloo with salt, black pepper, garlic, onion, sweet and hot peppers
Cover with plate and shake container to distribute season all over callaloo
Heat saucepan on low heat. Add oil. Add callaloo, cover saucepan. Steam callaloo for about 10-15 minutes or until tender, stirring frequently. Callaloo will make its own gravy. Remove from heat. Serve


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