Callaloo Jumble

Callaloo Jumble Recipe from Guyana | Delicious and Authentic

Region / culture: Guyana | Preparation time: 1 hour | Cooking time: 25 minutes | Servings: 4

Introduction

Callaloo Jumble is a traditional Caribbean dish that combines callaloo leaves with a variety of meats and seafood for a flavorful and hearty meal. This dish is popular in countries like Jamaica, Trinidad and Tobago, and Barbados, where callaloo is a staple ingredient in many dishes.

History

Callaloo Jumble has its roots in West African cuisine, brought to the Caribbean by enslaved Africans during the transatlantic slave trade. The dish evolved over time to incorporate local ingredients and flavors, resulting in a unique and delicious dish that is enjoyed by many in the Caribbean.

Ingredients

4 bundles of callaloo
0.25 lb (113 g) salt fish
1 onion
1 clove of garlic
1 blade of eschallot
1 stalk of celery
2 slices of bacon
2 oz (57 g) salt beef or pork
a few shrimp or prawns
4 tbsp of oil or 2 tbsp of margarine
pepper

How to prepare

Wash and soak the salt fish for 1 hour.
Discard the water and boil with fresh water until tender.
Coarsely chop the onion, garlic, and seasoning.
Cut up the salt beef and bacon.
Wash the shrimp or prawns and shred the salt fish.
Wash the callaloo leaves.
Heat the oil, fry garlic and onion for 3 minutes, then add the salt beef and fry for about 5 more minutes.
Add the other ingredients, except the callaloo, and fry for another 10 minutes.
Add the callaloo and pepper, stirring briskly for 3 – 4 minutes.
If necessary, add a little more oil.
Serve hot with rice or pile up on biscuits.

Variations

Substitute the callaloo leaves with spinach or kale for a different twist on the dish.
Use different types of seafood or meats, such as chicken or beef, for a unique flavor profile.
Add additional vegetables, such as bell peppers or okra, for added texture and nutrition.

Cooking Tips & Tricks

Soak the salt fish before cooking to remove excess salt and improve the texture.

- Be sure to wash the callaloo leaves thoroughly to remove any dirt or debris.

- Adjust the seasoning to taste, adding more pepper or spices if desired.

- Serve the dish hot with rice or biscuits for a complete meal.

Serving Suggestions

Serve Callaloo Jumble hot with rice or biscuits for a complete and satisfying meal. Garnish with fresh herbs or a squeeze of lime for added flavor.

Cooking Techniques

Boil the salt fish before cooking to remove excess salt and improve the texture.

- Fry the garlic and onion first to build flavor before adding the other ingredients.

- Stir briskly when adding the callaloo leaves to ensure they are evenly coated with the seasonings.

Ingredient Substitutions

Use vegetable oil or butter instead of margarine for a different flavor profile.

- Substitute turkey bacon or smoked tofu for the bacon for a vegetarian version of the dish.

- Use different types of seafood or meats based on personal preference or dietary restrictions.

Make Ahead Tips

Callaloo Jumble can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Presentation Ideas

Serve Callaloo Jumble in a large serving bowl or on individual plates for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Pair Callaloo Jumble with a side of rice, plantains, or dumplings for a complete and satisfying meal. Serve with a refreshing drink like sorrel or ginger beer for a traditional Caribbean experience.

Storage and Reheating Instructions

Store any leftovers of Callaloo Jumble in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through before serving.

Nutrition Information

Calories per serving

A serving of Callaloo Jumble contains approximately 350-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Callaloo Jumble is a carbohydrate-rich dish, with the callaloo leaves and other ingredients providing a good source of energy for the body.

Fats

The fats in Callaloo Jumble come from the margarine, bacon, and pork used in the recipe. While these fats add flavor to the dish, they should be consumed in moderation as part of a balanced diet.

Proteins

The proteins in Callaloo Jumble come from the fish, pork, and prawns used in the recipe. These proteins are essential for building and repairing tissues in the body.

Vitamins and minerals

Callaloo Jumble is rich in vitamins and minerals, particularly vitamin C, vitamin A, and iron from the callaloo leaves. These nutrients are important for overall health and well-being.

Alergens

This recipe contains fish, pork, and shellfish, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Callaloo Jumble is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this dish as part of a well-rounded diet for a delicious and satisfying meal.

Summary

Callaloo Jumble is a delicious and nutritious dish that combines callaloo leaves with a variety of meats and seafood for a flavorful and satisfying meal. Enjoy this traditional Caribbean dish with rice or biscuits for a complete and hearty meal.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the sun shining brightly in the sky as I strolled through the bustling market in my hometown. I had always loved exploring the market, with its vibrant colors and enticing aromas wafting through the air.

As I meandered through the rows of stalls, my eyes landed on a small, unassuming stand tucked away in a corner. The woman behind the counter greeted me with a warm smile, her hands busy at work as she chopped vegetables and stirred pots of simmering stews. Intrigued, I approached her and struck up a conversation.

She told me her name was Mrs. Johnson, and she was known throughout the town for her delicious Callaloo Jumble. I had never heard of this dish before, but the way she described it made my mouth water. A flavorful mix of callaloo, okra, pumpkin, and coconut milk, all simmered together with fragrant spices and herbs. It sounded like a taste of paradise.

I begged Mrs. Johnson to share her recipe with me, and after some coaxing, she finally relented. She handed me a worn piece of paper, covered in faded ink and splatters of sauce. On it, she had scribbled down the ingredients and instructions for making her famous Callaloo Jumble.

I thanked her profusely and hurried home, eager to try my hand at recreating this delectable dish. As I gathered the ingredients and set to work in my kitchen, I could feel Mrs. Johnson's presence with me, guiding my hands and whispering words of encouragement.

The scent of spices filled the air as the callaloo simmered in the pot, the vibrant green leaves wilting and mingling with the creamy coconut milk. I added the okra and pumpkin, watching as they softened and melded together to create a rich, hearty stew.

As I took my first bite of the finished dish, a wave of nostalgia washed over me. The flavors were so familiar, yet so unique. Each bite was a symphony of tastes and textures, a melding of memories and traditions passed down through generations.

I knew then that this recipe would become a staple in my own culinary repertoire, a dish to be shared and savored with loved ones for years to come. Mrs. Johnson may have been the one to introduce me to Callaloo Jumble, but it was my own passion and love for cooking that brought it to life in my kitchen.

And so, whenever I make this dish, I am transported back to that sunny day in the market, to the moment when I discovered the magic of Callaloo Jumble. Mrs. Johnson may have been the one to show me the way, but it is my own love and dedication to the craft of cooking that keeps this recipe alive in my heart.