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Jamaican Style Callaloo


  • 1 bunch calaloo leaves, stems discarded
  • 2 Tbsp. butter (or sub with extra virgin olive oil)
  • 3-4 garlic cloves, minced
  • 1 medium onion, sliced
  • 1/2 tsp. smoked paprika
  • 1 sprig of fresh thyme
  • 1 tomato, diced
  • 1 hot pepper, typically scotch bonnet (or sub habanero, jalapeno, serrano, etc.), seeded and finely diced 
  • Salt and pepper, to taste


Cut leaves and soft stems from callaloo branches and soak in a bowl of cold water for about 5-10 minutes. After soaking, remove callaloo from water and roughly chop. 

Place 2 tbsp. of butter or olive oil and heat over medium heat. Add onions, garlic, thyme and cook until onions have begun to soften and become translucent, about 4-5 minutes. Next, add the diced tomatoes, diced hot pepper, and smoked paprika. Cook for an additional 2-3 minutes. Lastly, add callaloo and salt and mix well. Cook for about 6-8 minutes or until leaves are tender. If needed, add small amounts of water to facilitate steaming. Season with salt and pepper to taste. 

Serve on its own or with rice and enjoy!

Recipe adapted from African Bites

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