Category: Main

Callaloo and Saltfish

This is a very popular Jamaican breakfast side, but you can enjoy this any time of day. It comes together in a blink of an eye. Perfect addition to any weekday meal. 

Callaloo and Saltfish

Easy Jamaican breakfast.
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Prep Time 10 minutes
Servings 4

Equipment

  • Cutting board
  • Knife
  • Medium pot with lid
  • Skillet
  • Wooden spoon
  • Tongs or 2 forks
  • Mixing bowl
  • Can opener

Ingredients
  

  • 1 can callaloo drained⠀
  • ½ medium onion diced⠀
  • ⅓ green bell pepper diced⠀
  • ⅓ red bell pepper diced (you can use a small Roma tomato, seeded and diced)⠀
  • ½ package or 3 filets saltfish boiled and flaked⠀
  • 1 stalk escallion green onion⠀
  • 3 cloves garlic chopped⠀
  • 1 TBSP compliant oil

Instructions
 

  • Put saltfish in a medium pot and cover with water. Bring to a boil. Once it boils drain the water and taste. If it’s too salty boil again. 2. You shouldn’t need to boil more than twice because you want some saltiness to it. Remove and set aside.
  • Flake saltfish filets.
  • Heat a skillet on medium heat then add oil. ⠀
  • Sauté onion, garlic, escallion and peppers until the onion is translucent. ⠀
  • Add in callaloo and saltfish and heat through. ⠀
  • Serve with your favorite vegetables and enjoy!

Chicken Foot Soup (Saturday Soup)

A Whole30 remix of one of my favorite Saturday soups. It uses a very uncommon part of the chicken, feet. This soup was really easy to make whole30 and is perfect for meal prep. There is usually a soup mix that’s added but the ingredients aren’t Whole30, so I created a mix that’s very close.

Chicken Foot Soup (Saturday Soup)

Traditional Saturday soup
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Prep Time 10 minutes
Cook Time 1 hour
Course Soup
Cuisine Jamaican
Servings 8

Equipment

  • Cutting board
  • Knife
  • Measuring spoon
  • Measuring cup
  • Dutch pot with lid
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1-2 lbs chicken feet trimmed and nails cut⠀⠀
  • 2 lbs kabocha squash peeled and diced⠀⠀
  • 1 lb yellow yam peeled and diced⠀⠀
  • ½ lb cho cho chayote squash, peeled, seeded and diced⠀⠀
  • ½ lb carrots peeled and diced⠀⠀
  • 2 stalks escallion green onion, chopped⠀
  • 6 pimento allspice berries⠀
  • 1 tsp chopped fresh ginger or powder⠀⠀
  • 4-6 cloves garlic chopped⠀⠀
  • 4 bay leaves⠀⠀
  • 3-4 sprigs of thyme⠀⠀
  • 5-6 cups water or broth⠀⠀
  • Salt and pepper to taste

Soup mix

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp minced onion
  • 1 paprika
  • 1 turmeric
  • 1 dried parsley
  • 1 salt

Instructions
 

  • Rinse chicken feet with vinegar 1 part vinegar and 3 parts water. ⠀⠀
  • In a large pot add pumpkin, carrots, garlic, ginger, chicken feet and water and bring to a boil. There may be fat that floats to the top, just skim it off. ⠀⠀
  • Once it’s boiling add cho cho and yam and let simmer covered on medium low heat for 40 minutes.
  • Add in soup mix, 1/2 tsp salt, thyme, bay leaves, pimento and escallion. Stir and let simmer for 10 more minutes. ⠀⠀
  • Taste for salt and pepper, serve in a bowl and enjoy!

Notes

You can add in turnips and potatoes.
If you aren't doing a Whole30 you can add corn, dumplings and some broken up spaghetti to make it more traditional.
When you dice the yam make sure you put it in cold water, this is to prevent browning.
Keyword caribbean food, chicken soup, gluten free, grain free, jamaican, jamaican food, jamaican recipe, soup, whole30

Whole30 Jamaican Breakfast (Ackee and Saltfish)

Ackee and saltfish is known as the national dish of Jamaica and is often served for breakfast but can be enjoyed for lunch and dinner. Ackee is the national fruit of Jamaica and considered a delicacy. I made this using red bell pepper to replace tomatoes, but you can add that if you wish. While traditionally this can be eaten with dumplings or bread, you can also enjoy it with roasted or boiled starches that are compatible. 

Ackee and Saltfish

Whole30 version of a traditional Jamaican breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine Jamaican
Servings 4

Equipment

  • Cutting board
  • Knife
  • Can opener
  • Mixing bowl
  • Medium pot with lid
  • Skillet
  • Wooden spoon

Ingredients
  

  • 1 can ackee drained⠀
  • 2 fillets of saltfish salted cod or pollack works⠀
  • 1-2 TBSP oil⠀
  • ½ red bell pepper chopped⠀
  • ½ medium onion chopped⠀
  • 1 escallion green onion⠀
  • 4-5 cloves garlic chopped⠀
  • 1 scotch bonnet pepper optional⠀
  • 3 green banana score the peel⠀
  • 1 ripe plantain cut in large chunks and score the peel⠀
  • Salt and pepper to taste

Instructions
 

  • Put saltfish in a medium pot and cover with water. Bring to a boil. Once it boils drain the water and taste. If it’s too salty boil again. You shouldn’t need to boil more than twice because you want some saltiness to it. Remove and set aside. ⠀
  • In the same pot add in green banana and plantain and cover in water. Bring to a boil then reduce to a rolling boil with the lid covering half the pot for 10-15 minutes. ⠀
  • In a skillet heated on medium heat add 1 TBSP oil. Sauté the onions, pepper and garlic. If using tomato and you can add it here too.
  • Once onions are translucent you can add the ackee in. Be careful when you stir so you don’t break it up too much. Then flake saltfish filets and add in. At this point we are just heating up everything as the ackee is already cooked (5-10 minutes). ⠀
  • Peel the bananas and plantain and serve on a plate with the ackee and enjoy!
Keyword ackee, ackee and saltfish, breakfast, caribbean food, gluten free, grain free, jamaican, jamaican food, jamaican recipe, saltfish, soy free, whole30

Instant Pot Jamaican Stew Peas

Stew peas is a meal you make in big pot of on the weekend and can stretch to the middle of the week. My dumpling recipe works great in this recipe to keep it gluten free, and I also used canned peas to save time. 

Instant Pot Jamaican Stew Peas

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Course Main Course
Cuisine Jamaican
Servings 8

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Instant Pot
  • Wooden spoon

Ingredients
  

Stew Peas

  • 2-2.5 lbs pig tails⠀
  • 2 cans kidney beans⠀
  • 1 can full fat coconut milk⠀
  • 4 cups water or broth⠀
  • 1 TBSP pimento seeds crushed ⠀
  • 2 stalks green onion chopped into chunks⠀
  • 1 medium onion chopped⠀
  • 3 cloves garlic chopped⠀
  • 2 sprigs of thyme ⠀
  • 1 scotch bonnet pepper or 1 tsp cayenne or 1/4 tsp red pepper flakes optional⠀
  • Salt to taste⠀

Spinners

  • 1 cup gluten free all-purpose flour
  • ¼ - 1 cup water
  • ¼ tsp salt
  • ¼ tsp xanthan gum omit if your flour has it

Instructions
 

  • Trim big pieces of fat off the pig tails. Leave some of the fat as it will add flavor.
  • Soak pig tail in a mixture of 1 part vinegar to 3 parts water for 10 minutes.
  • Drain, rinse and pat dry.
  • Season the pig tails liberally with salt. ⠀
  • In a bowl add flour, salt, xantham gum (if needed) and mix. ⠀
  • Slowly add water (about a tablespoon at a time) and knead until a dough forms. ⠀
  • Pinch small pieces of the dough and rub between your hands to form very thin cigar shaped dumplings. The ends should be rounded. ⠀
  • Combine all ingredients into the instant pot with 1/2 tsp of salt and stir. Do not exceed the max fill line. Make sure you get the remnants at the bottom of the can as that’s what will you give the dish color. Add in spinners and make sure they get covered by liquid. ⠀
  • Close the lid (ensure your lid is set to sealing) and cook on high pressure for 35 minutes. ⠀
  • 10. Once done let the instant pot naturally release for 15 minutes then manually release. ⠀
  • 11. Turn on the sauté mode and let it simmer for 10-15 minutes to thicken. Be sure to stir the bottom often so it doesn’t stick.
  • 12. Serve over rice or as is in a bowl. Enjoy!

Notes

You could use pigeon peas instead of kidney beans.
The dish can be made with pig tails beef stew meat, turkey necks or meatless. For a meatless see my Red Peas Soup recipe.
No instant Pot/pressure cooker? Simmer in Dutch oven for 1.5 - 2 hours on medium low heat.
Keyword caribbean food, gluten free, jamaican, jamaican food, jamaican recipe, soup, stew, stew peas

Plantain and Carnitas Hash

I’m a bit obsessed with making a hash for breakfast. It’s a great way to use up leftovers and also to use up vegetables that may be going bad. The magic of a hash is that you don’t really need a specific recipe. I usually try to use 2-3 types of root vegetables and a non-starchy vegetables and whatever meat I’ve got to use. I always recommend serving on top of greens and top with green onions. It’s a great way to get greens into your diet.

Plantain and Carnitas Hash

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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Jamaican
Servings 4

Equipment

  • Cutting board
  • Knife
  • Microwave
  • Microwave safe bowl
  • Skillet
  • Wooden spoon

Ingredients
  

  • 2 plantains diced, any ripeness⠀
  • 1 sweet potato diced ⠀
  • 1 small onion diced⠀
  • 5 big cloves garlic chopped⠀
  • 1 package Trader Joes carnitas⠀
  • 2 TBSP high smoke point oil I used coconut oil
  • 1-2 stalks green onion sliced ⠀
  • 1-2 handful of your favorite greens I used arugula⠀
  • Pinch of salt⠀

Instructions
 

  • In a skillet over medium heat, heat up oil. ⠀
  • Once oil is heated, add onions, potatoes and plantains and cook until everything starts to get a good crust. About 7 minutes. Add more oil if you need to. ⠀
  • In a microwave safe bowl heat up carnitas for 2 minutes. Once heated use two forks to pull the carnitas. You could chop it if you prefer. ⠀
  • Add carnitas and garlic and cook until carnitas is crispy and the veggies have a good color. Stir often enough to not let the garlic burn. Add a salt to taste. ⠀
  • Serve on top of greens and garnish is with green onions. Enjoy!

Notes

If you can't get Trader Joe's carnitas, use any leftover cooked meat like sausage or grilled chicken. If on a Whole30, ensure all meat is compatible.
If plant based, substitute carnitas for tofu. pan free the tofu, remove it and cook recipe as written.
Keyword breakfast hash, gluten free, grain free, hash, plantain, plantain recipe, whole30

Boiled Dumpling and Mackerel

Quick and easy weeknight dinner.

Boiled Dumpling and Mackerel

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Prep Time 10 minutes
Course Main Course
Cuisine Jamaican
Servings 4

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Wooden spoon
  • Can opener
  • Measuring spoon
  • Measuring cup
  • Large pot with lid
  • Skillet

Ingredients
  

Jamaican Dumpling

  • 2 cup gluten free all-purpose flour
  • ¾ - 1 cup water
  • ¼ tsp xanthan gum omit if your flour has it
  • 1 tsp salt

Mackerel

  • 1 15 ounce can can of Jack Mackerel⠀
  • ½ red bell pepper deseeded and diced⠀
  • ½ green bell pepper deseeded and diced⠀
  • ½ medium onion diced
  • 6 cloves garlic diced⠀
  • 2 stalks scallion chopped (optional)⠀

Instructions
 

  • To make the dumplings combine all the dry ingredients in a bowl and mix together using your hands. ⠀
  • Slowly add water about a tablespoon at a time. Each time you add water work it into the flour. Keep adding until it forms a slightly sticky dough. You may not use the whole cup of water. If you add too much add 1 tablespoon of flour to even out. Add more water or flour to get the dough to the right texture. ⠀
  • Pinch some of the dough off (slightly smaller than a gulf ball) and roll into a circle. Using your ring finger and thin make and indent and flatten the edges as much as you can. Repeat until you make all the dumplings. Do not worry if they are thin, they will puff up when they boil. ⠀
  • In a pot boil about 4 cups of water. Once boiling add a teaspoon of salt. ⠀
  • Add dumplings and reduce heat to a slow simmer. Cook dumplings 15-20 minutes slightly covered with a lid. ⠀
  • While the dumplings cook heat a skillet to medium heat with a tablespoon of oil. Sauté́ the onion, pepper, tomato and garlic until the onions are becoming translucent. ⠀
  • Add mackerel and break up slightly. Let simmer on low until dumplings are ready. ⠀
  • Dumplings may begin to rise after 5 minutes. The last minute or two use a spoon to lift any dumplings that are stuck to the bottom of the pot. ⠀
  • Once dumplings are cooked serve with mackerel and enjoy.

Notes

When cooking with GF flour all blends are not created equal. For this I recommend a blend that has rice flour tapioca flour and potato starch.
This meal can be enjoyed for breakfast lunch or dinner.
Dumplings can be served with butter for a quick easy snack or dinner.
The next day you can slice the dumplings lengthwise fry and serve.
Keyword caribbean food, dumpling, gluten free, jamaican dumpling, jamaican food, jamaican recipe, mackerel