andrejthechef
JamaicaSeafoodBreakfast

Callaloo and Saltfish with Fried Dumplings

Jamaican callaloo and saltfish: amaranth greens cooked with salt cod, onion, tomato, thyme and scotch bonnet, served with crisp fried dumplings. A classic breakfast.

prep
30 min
cook
45 min
total
1 h 15 min
serves
4
level
medium
Plate of Jamaican callaloo and saltfish with onion, tomato and pepper, served with three golden fried dumplings, one torn open to show its soft white inside

Callaloo and saltfish is a Jamaican breakfast that sits right next to ackee and saltfish. In Jamaica callaloo means the leaves of an amaranth plant, which cook down like spinach into a tender, savory, slightly earthy pile. They are sautéed with flaked salt cod, onion, scallion, thyme, tomato and a little scotch bonnet pepper, and eaten with fried dumplings, boiled green bananas or yam.

Jamaican fried dumplings are simple: flour, baking powder, salt, a little fat and water, shaped into rounds and fried in oil until they puff. The secret is a gentle frying temperature. Too hot and the outside burns before the inside is cooked through; too cool and they soak up oil. Canned callaloo is widely sold and works well, and fresh amaranth greens or spinach are good if you cannot find it.

Callaloo and Saltfish with Fried Dumplings is one of the best breakfasts from around the world.

method

  1. Put the salt cod in a pot, cover with cold water and simmer for 15 minutes. Drain, cover with fresh water and simmer for 15 minutes more. Drain, taste a flake to check the saltiness, then flake the fish, discarding skin and bones.

  2. Make the dumpling dough: stir the flour, baking powder and salt together, then rub in the cold butter with your fingertips. Add the cold water a little at a time and mix to a soft, smooth dough. Knead for 1 minute, cover, and rest for 15 minutes.

  3. Heat 3 tablespoons oil in a large skillet over medium heat. Cook the onion, scallions, garlic, thyme and scotch bonnet for 3 to 4 minutes until soft and fragrant. Add the tomato, black pepper and the flaked cod and cook for 4 minutes.

  4. Add the callaloo. If using fresh greens, add a splash of water, cover, and cook for 8 to 10 minutes, stirring once or twice, until completely tender and dark. If using canned, drain well and warm through for 5 minutes. Taste and add salt only if needed.

  5. Meanwhile, divide the dough into 8 pieces and roll each into a smooth ball, then flatten the balls slightly into thick rounds about 6 cm (2 1/2 in) wide.

  6. Heat 500 ml oil in a deep heavy pot to 170°C (340°F). Fry the dumplings in batches, 4 at a time, for 8 to 10 minutes, turning occasionally, until deep golden and cooked through. They will sink, then float and puff. Drain on a rack.

  7. Serve the callaloo and saltfish hot, with the hot dumplings alongside. Tear the dumplings open to scoop up the greens.

chef's tips

  • To check a dumpling is cooked, break one open. The inside should be dry and fluffy, not doughy. If it is raw, lower the oil temperature a little and fry longer.
  • Do not over-knead the dough, or the dumplings will be tough. Mix until just smooth.
  • Spinach is the usual substitute for fresh callaloo, with a shorter cooking time of about 4 minutes. Amaranth greens are sold in many Caribbean and Asian markets.
  • Frying safety: use a deep, heavy pot, never fill it more than a third full of oil, and never leave hot oil unattended.