Recipe Corner... Gore Villas Executive Chef George Matthews Kicks off the Heroes' Weekend with...


Recipe Corner... Gore Villas Executive Chef George Matthews Kicks off the Heroes' Weekend with...

Thursday, October 15, 2020

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Sautéed Callaloo


4 cups callaloo, chopped and tightly packed

1 tbsp coconut oil

1 small onion, chopped

2 cloves garlic, minced

2 stalk scallion, chopped

2 sprigs thyme

1 medium tomato, chopped

1 medium carrot, juilenned

Salt to taste

Scotch bonnet pepper to taste


Peel outer membrane of each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables. Discard water then rinse with water and drain. Chop callaloo.

Place oil in a large pot, add onion, garlic, scallion, thyme, tomato, carrot and Scotch bonnet pepper on medium heat, sauté until onion is translucent. Add callaloo, allow to simmer on low heat for 5-10 minutes or until tender.

Ackee and Salt Fish


1/2 lb salt fish (codfish)

1 dozen ackees

1 large onion, chopped

1/2 tsp black pepper

2 sprigs thyme

2 cloves garlic, crushed

3 slices hot Scotch bonnet pepper

1 cup red and green sweet pepper

1 small tomato

3 tbsp coconut oil


Rinse salt fish under running water, place salt fish in a pot with 2 1/2 cups of cold water and bring to a boil.

Clean and rinse ackees in cold water. Pour ackees in boiling water of salt fish until the ackees are cooked. (Ackee on its own is bland and tasteless; adding salt fish will impart flavour to the ackees)

Drain water from ackee and salt fish, clean and debone salt fish, then set aside.

In a skillet over medium heat, add coconut oil within 30 seconds add onion, garlic, tomato, scallion, thyme, sweet peppers and Scotch bonnet.

Sauté for 2 minutes and add salt fish, sauté for another 2 minutes then add ackees and tomatoes. Combine all ingredients, cover and reduce heat to low. Simmer for 3 to 5 minutes more.

Ackee and salt fish is now ready to serve.

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