Callaloo, Dumplings, and Green Banana

Callaloo and Saltfish is usually a dish that the elders may make for Sunday breakfast or lunch after church. Callaloo is usually made saltfish, dumplings and green banana Callaloo is from the spinach family so it is equivalent to what Americans would call collard greens or even spinach. This is a two-day process because the saltfish needs to soak overnight in cold water. Once the fish has soak I add fresh water to a pot and place the fish in there and bring it to a boil. The callaloo is my next focus I wash it five times with cold water and drain it in a colander. I place that to the side and chop my seasonings onions and tomatoes. I add two tbs of oil to my frying pan and sautee my seasonings for five minutes. I then add my fish into the pan first the callaloo for ten minutes on low heat. After ten minutes for callaloo and saltfish is ready to eat. I knead some flour and water and make my dumplings into circular shapes then slice my green bananas in the back through the middle and add them to a big pot of boiling water. These cook for about thirty minutes or until soft then they are ready for dinner.