Callaloo is a beloved Jamaican dish made from amaranth leaves (locally called callaloo), sautéed with onions, garlic, tomatoes, scallions, thyme, and often enhanced with Scotch bonnet pepper and coconut oil. Sometimes combined with saltfish, crab, or okra, this earthy, nutrient-rich dish originated in rural Jamaica and is often served for breakfast alongside boiled dumplings, green bananas, or fried plantains. It’s deeply tied to Ital (Rastafarian) cooking and valued for its simplicity, heartiness, and versatility.

Common variations include callaloo with saltfish, or Ital-style with no animal products and coconut milk for richness.

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