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Product Information
Grade 'A' Callaloo
(Green Leaf Garden Vegetable)
Callaloo, often called "soul food," is a famous Jamaican vegetable. Callaloo can be used as an accompaniment to a main meal, as a filling for quiches, pancakes and omelettes or simply to flavour soups. Resembling spinach slightly, Callaloo is a green leafy vegetable and is widely grown across Jamaica. Having its own distinct taste, once eaten, no other substitute will yield the unique flavour of properly selected Callaloo - it is the true taste of home.
(Green Leaf Garden Vegetable)
Callaloo, often called "soul food," is a famous Jamaican vegetable. Callaloo can be used as an accompaniment to a main meal, as a filling for quiches, pancakes and omelettes or simply to flavour soups. Resembling spinach slightly, Callaloo is a green leafy vegetable and is widely grown across Jamaica. Having its own distinct taste, once eaten, no other substitute will yield the unique flavour of properly selected Callaloo - it is the true taste of home.
Drained Weight = 164g
Country Of Origin
Jamaica
Brand
Tropical Sun
Return To Address
Specialist Foods,
Unit 701,
43 Bedford Street,
London,
WC2E 9HA,
United Kingdom.
Unit 701,
43 Bedford Street,
London,
WC2E 9HA,
United Kingdom.
Recipes
Callaloo Casserole (serves 4-6)
Boil 1kg (2lb) Irish potatoes and cream with 30g (2 tbsps) margarine and 60ml (4tbsps) milk. Drain, wash and cut Callaloo. Add salt, Tropical Sun Ground Black Pepper and 15g chopped onions. Steam for 5-8 minutes. Slice 2 cans of sausages in 1 inch rounds and add to the Callaloo. Steam for another 2-3 minutes. Slice 500g (1lb) tomatoes. Lay Irish potatoes, Callaloo, sausages and tomato slices in alternative layers until dish is filled. Spread the Irish potatoes on top and smooth. Dot with margarine and bake at 350°F/180°C for about 20 minutes or until slightly brown. Then enjoy!
Boil 1kg (2lb) Irish potatoes and cream with 30g (2 tbsps) margarine and 60ml (4tbsps) milk. Drain, wash and cut Callaloo. Add salt, Tropical Sun Ground Black Pepper and 15g chopped onions. Steam for 5-8 minutes. Slice 2 cans of sausages in 1 inch rounds and add to the Callaloo. Steam for another 2-3 minutes. Slice 500g (1lb) tomatoes. Lay Irish potatoes, Callaloo, sausages and tomato slices in alternative layers until dish is filled. Spread the Irish potatoes on top and smooth. Dot with margarine and bake at 350°F/180°C for about 20 minutes or until slightly brown. Then enjoy!
Ingredients
Callaloo, Water, Salt
Features
Free from artificial colours, flavours & preservatives
Package Type
Can
Further Description
For more mouth-watering recipes, visit: tropicalsunfoods.com
Manufacturer
Specialist Foods,
Unit 701,
43 Bedford Street,
London,
WC2E 9HA,
United Kingdom.
Unit 701,
43 Bedford Street,
London,
WC2E 9HA,
United Kingdom.
Storage
Store in a cool, dry place. Once opened remove from can and place in a non-metallic container. Keep refrigerated and consume within 2 days.
Best Before End: See End of Can
Best Before End: See End of Can
Other Information
Full Product Name:
Jamaica Callaloo in Salted Water
Storage:
Store in a cool, dry place. Once opened remove from can and place in a non-metallic container. Keep refrigerated and consume within 2 days.
Best Before End: See End of Can
Origin:
Made in Jamaica
Jamaica Callaloo in Salted Water
Storage:
Store in a cool, dry place. Once opened remove from can and place in a non-metallic container. Keep refrigerated and consume within 2 days.
Best Before End: See End of Can
Origin:
Made in Jamaica
Nutritional Data (Adults need around 2000 kcals a day)
| Typical Values | drained product per 100g |
|---|---|
| Energy | 68 kJ / 16 kcal |
| Fat | 0.0g |
| of which saturates | 0.0g |
| Carbohydrate | 3.0g |
| of which sugars | 1.0g |
| Fibre | 3.0g |
| Protein | 1.0g |
| Salt | 0.6g |
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