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Home » Jamaican callaloo Recipe – Easy To Make at Home

Jamaican callaloo Recipe – Easy To Make at Home

    jamaican callaloo

    Farmers grow callaloo seeds in Jamaica and sell plants in local markets. Jamaican callaloo is a popular local steeple green leafy vegetables cooked with Onions, garlic, tomatoes, thyme, and scotch bonnet pepper. This is a perfectly healthy breakfast, a side dish for lunch or dinner.

    Callaloo has been eaten for thousands of years. It is an old  green leafy vegetable also known as amaranth. It’s like spinach but has a strong taste,Eating Callaloo misses my childhood so much that I enjoyed this dish made in different ways. It is eaten here for breakfast, lunch, and dinner.

    What Is Callaloo?

    Callaloo is the name of a spicy Caribbean soup or stew, and edible leaves of several tropical plants are used to make stew. The plants used for this recipe are large leafy plants with starchy edible roots called taro, dasheen, Tannia, amaranth, or yautia. 

    Some cooks substitute spinach or collard greens, where none of these vegetables are available. Callaloo recipes, and the use of different types of leaves, vary by region, but stew always has some kind of leafy vegetable. The leaves of stewed callaloo are eaten with as many meals as a side dish or used as a sauce.

    •  Healthy vegetables, such as amaranth and taro, are high in food fiber. 
    •  Avoid cancer. 
    •  Avoid heart diseases. 
    •   Iron callaloo is naturally in potassium, which helps to control blood pressure.

    Jamaican Callaloo recipe Ingredients You Need

    Authentic Jamaican callaloo for amaranth leaves is easily difficult to meet. So it can use a mixture of half-fresh leaves of spinach and half-cold greens.

    To make this simple vegetable dish recipe, you need to:

    • Bacon (Optional) – Greens are happiest with some fatty meat to make them tasteful and tasty. Feel free to substitute bacon snacks with another protein like cod, or ham hocks.
    • Callaloo Look for it in your local Caribbean or market; black, collard greens, or spinach is a substitute. If it is not fresh, you can use a container. But its structure can be different.
    • Spices – Make smoked paprika delicious with fresh garlic and thyme.
    • Vegetables – Add Onions, scotch bonnet pepper, and spice for fresh tomato flavor.
    • Plantains There must be a high carb side for callaloo.
    • Vegetable broth – You can use chicken broth to make the non-vegetable recipe.
    • Butter – unsalted butter/olive oil.
    • Salt and pepper – to taste 

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    How to make this easy Jamaican callaloo recipe?

    • Start prepping ingredients: cut greens, peel Onions, tomatoes, seeded bell peppers, and scallions, Chopped Garlic 
    • Then, put a large vessel on medium heat۔
    • Cut all the cutting components on a cutting board.
    • Put chopped Onions and bell peppers into the pot by putting oil or butter. Sauté the Onions and peppers for 2 to 3 minutes.
    • Then mix it into tomato wedges, chopped scallion, and garlic. Add a whole uncut habanero to the pot. Cook for some minutes to soften them.
    • A cooking pot of diced pepper, Onions, and whole habanero pepper.
    • When the vegetables become soft and soft, and they start to smell, add thame, broth, salt, and pepper to it.
    • Mix it well, then start pouring freshly chopped greens into the pot by filling them in the fist. When adding grays to the pot, stir with a spoon and let them go down a bit before adding them further.
    • Then, the whole habanero and stewed tomatoes are added to the freshly mixed greens in the pot.
    • When putting all the greens in the pot, cover the Jamaican callaloo for 35 to 45 minutes at medium heat and boil it.
    • Take the habanero pepper out of the pot. Add more spice and taste for extra salt and pepper as needed.
    • Present on the plate with the help of Jamaican greens.  
    • Get the full Jamaican callaloo recipe below. And make a lot of callaloo benefits.

    Tangy, clay and spicy stewed Jamaican callaloo greens is a delicious vegetable dish! This classic Caribbean recipe is easy to make low and slow in a pot.


    • 2 to 3 thick strips of bacon, cut into pieces (optional)
    • 16 cups Fresh greens, amaranth, collard, and spinach are roughly chopped.
    • 3 tablespoons butter/olive oil
    • one sweet onion peeled and chopped
    • 1 red bell pepper chopped
    • 1 large tomato cut into four piece
    • 1 cup chopped scallions chopped
    • 3 to 4 cloves garlic minced
    • 1 ½ teaspoons smoked paprika
    • one habanero pepper scotch bonnet
    • ¼ teaspoon cayenne pepper
    • one teaspoon dried thyme
    • 2 cups vegetable broth
    • Salt to taste 
    • Pepper to taste 
    • 4 to 5 tablespoons water


    This Callaloo Jamaican-style  Quick, Easy and Delicious food is healthy and unit on fresh leafy vegetables.

    1- Put a large vessel on medium heat. 

    2- Heat the oil or butter in the pot slightly and add chopped Onions and bell pepper to it. 

    3- Sew Onions and peppers for 2 minutes. 

    4- Mix it well with garlic, tomato, and chopped scallions, and add a whole Ankit habanero a little bit to the pot. 

    5- Cook at low heat for another 2 to 4 minutes.

    6- When these aromatic vegetables become soft, mix them well by adding pasted time, broth, salt, and pepper. 

    7- Then add fresh chopped greens to this pot and keep shaking the chopped greens while putting them in the pot. Let them down for a minute before adding more greens and then add more greens.

    8- When 16 cups of greens are added to all the vessels, cover it and boil it for 35 to 45 minutes at medium heat, and occasionally keep a spoon shaking in it.

    9- If you want, take the habanero pepper out of the pot. Salt and pepper for more spice and taste according to your choice. 

    10- Serve the callaloo recipe warm with the dishes of the Caribbean or southern.


    • calories: 120kcal
    • carbohydrates: 14g
    • protein: 4g
    • fat: 6g
    • saturated fat: 4g
    • polyunsaturated fat: 0.5g
    • monounsaturated fat: 2g
    • trans fat: 0.2g
    • cholesterol: 15mg
    • sodium: 384 mg
    • potassium: 421mg
    • fiber: 6g

    Tips and Tricks

    • Crisp, fresh greens taste the best. Avoid wilted leaves, brown or yellow edges, forage, and sludge. They should not smell sweet, or sour.
    • Callaloo may be hard to find, but it’s very easy to grow. Even if you only have a yard or a room with lots of sunlight, you only need a pot, dirt, sunlight, and a badge.
    • Here’s how to make plantains easy peeling: start by cutting off both ends of the plantain. Next, cut the long seam of planting below a shallow line and gently peel it back by pulling the skin.



    What does callaloo do to your body?

    Callaloo is very good for muscle growth and construction. It has a variety of proteins. The fiber in its plant helps prevent constipation and makes it good for the healthy growth of your immune system. It’s also great for weight loss.

    Callaloo has tons of vitamin A, which helps keep your hair moisturized. It also helps to renew skin and hair to keep them healthy and glowing. Callaloo also has a significant amount of vitamin c, which helps to maintain collagen and iron in your skin and hair, which can help prevent hair loss.

     Is callaloo and collard greens the same?

    Not exactly … a callaloo flavorful stewed collard green-style dish. Although it is often called the Jamaican callaloo, this synthesis has its roots in west Africa and is popular in many countries of the Caribbean islands, such as Trinidad and Tobago and Grenada. Steward Callaloo is like southern steward collard greens.

    If amaranth is unavailable, Jamaican callaloo is made with a mixture of spinach and collard greens. So it may have spinach, but it’s not just spinach.

      What is callaloo called in English?

    The main ingredient is a desi leaf vegetable, traditionally either Amarnath (known by many local names, including callaloo), taro leaves (known by many local names, including dasheen bush,callaloo bush,

    Callaloo is a popular Caribbean dish produced in west Africa serving different varieties of Caribbean. The main ingredient is a leaf vegetable, traditionally either Amran, taro or Xanthosoma. Both are known by many names, including callaloo, coco, Tannia, bhaji, or dasina bush. Because leaf vegetables used in some areas are locally called “Callaloo” or “Callaloo bush”, some confusion can arise with vegetables and dishes Outside the Caribbean, water spinach is sometimes used.

    Trinidadians and Dominicans primarily use tro/dasheen bush for Callaloo, although Dominicans also use water spinach. Jamaicans and Guyanese use the name of the noun on the other hand, and use it in a part of a pot and in a drink. The ‘callaloo’ made in Jamaica differs from the ‘callaloo’ made in Trinidad and Tobago, which includes the main component and other components.

    What is another name for Jamaican callaloo?

    Amaranthus Viridis is commonly known as garden callaloo in Jamaica, but other species include amaranthus dubious (Spanish callaloo) and amaranthus spinosus.

    How to make a vegan?

    It is very easy to make this classic Callaloo recipe with vegan.use the butter replacement vegan in it is a fully plant-based side dish.

    • What does it taste like?

     A mix of two types of Onions, a.r.e. sweet Onions and scallions – plus producing a complex mixture of tomato, garlic, and habanero vegetable flavors that really packs a punch And although not super spicy, Jamaica is a kick from green pepper.

     In fact, the meat lover-loving stewed callaloo loves bacon even better than stewed collard greens. And this dish will eat very tasty food. 

    Mention –

    • Callaloo is difficult to find in most of the areas in United States. I use a mixture of half-fresh spinach leaves and half-collard greens, with a 6-ounce package of a collar and fresh spinach from one lump.
    • Stewed greens are perfect for freshly made and warm enjoyment. However, they will be kept well in a sealed container for 4 or 5 days in the refrigerator. In short bursts in the microwave, or heat up again in a skillet on the stovetop. Add a splash of water as necessary.

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