Grape Gourmet – Cucina Dello Zio

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Jamaican Style – Callaloo Seasoned Rice

with 3 comments

#Homemade #Callaloo #SeasonedRice #CucinaDelloZio

Jamaican Style – Callaloo Seasoned Rice
by James Belardo

Callaloo is a rarely used in North America but in the Jamaica this leafy green vegetable rules the rice! Originally of West African origins, the plant migrated over to the caribbean with the Africans. When we saw the plant at our local garden store we had to buy it, hopefully we’ll be able to find it every year.

This recipe was Inspired by one of our trips to Jamaica. I have spoken to a few Jamaican friends to get advice and have created this simple and closest to the bone recipe. Best served with spicy grilled meats such as BBQ’d Jerk Chicken or Roast Pork or even stewed goat. I hope you enjoy our take on a true Jamaican classic!

A bunch of callaloo, roughly chopped into small pieces
1/2 onion, diced
2-3 cloves garlic, diced
1-2 scallions (green onions or chives)
2-3 tbsp olive oil
1-2 tbsp butter – optional
1-2 tbsp coconut oil
1/4-1/2 scotch bonnet or habenaro pepper (very hot)*
Sprig of thyme or 1/2 tsp dried
1/2 tsp pimento seeds, roughly crushed (allspice)
Salt and Pepper to taste

* if you want the flavor but not the heat, you can cook with a whole, unpunctured hot pepper
** also, you can add  a diced red pepper to the mix
*** some people use spinach if they cannot get or grow callaloo

1 cup brown rice (uncooked)
2 cups Chicken stock (try our homemade version) or vegetable stock
1 tbsp Coconut oil or olive oil
salt and pepper

Directions (while cooking the rice)
1. In a large pot set to medium, pre-heat olive oil and coconut oil. Sauté the onions with the Scotch Bonnet Pepper, when the onion begins to turn translucent, add the diced garlic.
#Homemade #Callaloo #SeasonedRice #CucinaDelloZio - sauté onions garlic & scotch bonnet w/evoo+coconut oil

2. Who the garlic softens add the crushed pimento seeds and thyme, let cook for about a minute than add the chopped callaloo. If you’re using callaloo stalks, toss them in first and let them soften before adding the chopped leaves.
#Homemade #Callaloo #SeasonedRice #CucinaDelloZio - add callaloo #Homemade #Callaloo #SeasonedRice #CucinaDelloZio - crushed pimento seeds

3. Add the scallions (or chives)
#Homemade #Callaloo #SeasonedRice #CucinaDelloZio - scallions or chives

4. Add 1-2 tbsp butter (optional)
#Homemade #Callaloo #SeasonedRice #CucinaDelloZio - butter

5. Add the cooked rice and mix well
#Homemade #Callaloo #SeasonedRice #CucinaDelloZio - brown rice (chicken stock)


The Grape Gourmet
• health • wellness • culture • flavor •

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Written by Zio James

August 4, 2015 at 11:03 AM

3 Responses

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  1. Came to see your Spaghetti Carbonara recipe but was SUPER excited when I saw the Callaloo recipe! We have made many, many trips to Jamaica and love our callaloo!! Can’t wait to try this recipe! Any suggestions for a good stateside substitute for callaloo? I’ve used Tuscan kale and thought that came pretty close…what do you think?

    Sharon Warkala

    August 6, 2015 at 3:38 PM

    • Hi Sharon,

      Thanks for the comment. Yeah, callaloo is pretty awesome and pretty rare to find (especially fresh). We was lucky this year to find plants! What I’ve been told by friends from Jamaica, St. Vincent and Trinidad that they sometimes use spinach… the issues I have with that is the softer leaf and stem of spinach which means you should just throw them in in the last minute… you can try collard-greens but they’re a bit tougher and would require more ‘cooking.’

      BTW Thanks for visiting!

      a grape chef

      August 6, 2015 at 3:45 PM

  2. […] find some plants for our garden this year, and as you know… nothing tastes as best as fresh! Click here for the recipe for Callaloo Seasoned […]

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