I first created this dish in honor of Emancipation Day. The dish is just absolutely amazing that I find myself creating it over and over again. I stuck with the colors of the Jamaica flag and the flavors combined harmoniously. You can find this nutritious and d’luscious recipe in my cookbook, From My Taste Buds To Yours.
My children loves callaloo breakfast. They absolutely love every Jamaican breakfast. My culinary expertise usually steers me away from the traditional versions. By tweaking and twisting these wholesome dishes, it elevates and creates and interesting, yet d’luscious flavor profile.
I just recently made the connection between callaloo and amaranth. They are one and the same which I find very interesting because I never associated the amaranth grain with the plant. I’ve researched the amaranth species and I’m totally wowed by the variety of colors. They are contrasting; some sort of pink-ish, magenta-ish, purple-ish colors, so stunningly beautiful, that I just wanna yank them out from under the earth and add them to my salads or steam them. I love colors on my plate. The search is on for me, because I have yet to find anything but the green callaloo.
The other day my cousin Mardio came to visit for a while. He expressed his love for callaloo, so I decided to take him to the farm, which is where I buy callaloo. There’s no better taste than fresh food directly from the earth. Once you experience that pure taste without preservatives or pesticide, the thought of eating anything else that isn’t pure, will be sure to disappoint you.
Mardio and my Farmer Joe
Look at that huge smile. Mardio is holding a fresh bundle of catalo
Unless you’re vegetarian, your wouldn’t normally think of combining these ingredients. Leave it up me to do the job for you. The next time you think callaloo, make it your own. It doesn’t stop at callaloo and salt fish. Create something different. Play with your food. Emancipate your palate.