Jamaican Callaloo & Salt-Free Coconut Braise with Bammy/Plantain – Authentic Jamaica Recipe
Steamed island greens sautéed with tomatoes, scallions, and thyme alongside sweet plantains.
- Country of Origin
- 🇯🇲 Jamaica (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Chopped callaloo or amaranth/spinach greens, Ripe tomatoes, Fried ripe plantains, Coconut oil, Thyme
Ingredients for Jamaican Callaloo & Salt-Free Coconut Braise with Bammy/Plantain (4 Servings)
- 1.25 lbs (or 2.5 cups) chopped callaloo or amaranth/spinach greens, prepped into bite-sized pieces
- 1.5 cups ripe tomatoes, washed and trimmed
- 1 cup fried ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with coconut oil
- 1.5 tbsp traditional Jamaica seasoning (thyme, scallions, garlic, scotch bonnet)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coconut oil for 2–3 minutes until softened and fragrant.
- Add chopped callaloo or amaranth/spinach greens and ripe tomatoes along with thyme, scallions, garlic, scotch bonnet, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fried ripe plantains and serve straight from the skillet.