Recipe for Callaloo Jumble

4 bundles of callaloo
4 oz. saltfish
1 onion
1 clove garlic
1 blade eschalot
1 stick celery
2 oz. salt beef or pork
2 bacon rashers
A few shrimp or prawns
4 tbsp oil or 2 tbsp margarine

Wash and soak saltfish for 1 hour. Boil until tender. Chop onion, garlic and seasoning roughly. Cut up salt beef and bacon. Wash prawns or shrimp. Shred saltfish.

Wash callaloo leaves. Heat the oil, fry garlic and onion for 3 minutes. Add the salt beef and fry for about 5 minutes. Add the other ingredients, except callaloo, and fry for another 10 minutes. Add the callaloo and some pepper, stirring briskly for 3–4 minutes. A little more oil can be added if necessary. Serve hot with rice, or pile up on biscuits. Serves 10–12.