RECIPE
13 INGREDIENTS5 STEPS35MIN

Jamaican Callaloo with Turkey

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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A quick dish using Jamaican Callaloo (Chorai bhangi) with Ground Turkey. Traditionally this Jamaican Callaloo is cooked with saltfish (Salted cod) however the turkey (any ground meat you like) is an excellent substitute if you can't source salted fish or don't like saltfish.

35MIN

Total Cooking Time

13

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/4 tsp
Ground Allspice
2 cloves
Garlic , crushed
1
Small Onion , diced
1/4
Scotch Bonnet Pepper , thinly sliced
1 Tbsp
Fresh Parsley , chopped
4 sprigs
to taste
Jamaican Callaloo , chopped
3/4 tsp
6
1/2
Lemon , juiced
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Directions

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Step 1
In a large pan over medium high heat add Olive Oil (2 Tbsp) and Ground Turkey (1 lb) . Using a wooden spoon break it apart and brown the turkey.
Step 2
Season with Ground Black Pepper (1/4 tsp) , Ground Allspice (1/4 tsp) and add Garlic (2 cloves) , Onion (1) , Scotch Bonnet Pepper (1/4) , Fresh Parsley (1 Tbsp) and Fresh Thyme (4 sprigs) . Stir everything together.
Step 3
Add in the Jamaican Callaloo (to taste) and season with Salt (3/4 tsp) . Fold ingredients in together to combine well. Place the lid on for a few minutes.
Step 4
Taste and adjust for seasoning. Place the lid on again and cook for 20 minutes or until soft.
Step 5
Add in Grape Tomatoes (6) and Lemon (1/2) . Mix well, serve and enjoy!

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