👨‍🍳 作り方

1. 1

   Soak the salt cod in cold water for at least 12 hours, changing the water several times. Drain, rinse, and boil in fresh water for about 10 minutes to further reduce saltiness. Drain, flake, and remove any bones.

2. 2

   If using fresh callaloo, wash thoroughly and chop. If using frozen, thaw and drain well.

3. 3

   In a large skillet, heat butter or oil over medium heat. Add the chopped onion, minced garlic, chopped bell pepper, and scallions. Sauté until softened, about 5-7 minutes.

4. 4

   Add the chopped thyme and minced Scotch bonnet pepper. Cook for 1 minute until fragrant.

5. 5

   Add the flaked saltfish to the skillet and sauté for 2-3 minutes, breaking it up further.

6. 6

   Add the chopped callaloo to the skillet. Cook, stirring, until wilted (if fresh) or heated through (if frozen). Stir in the coconut milk and cook for 5 minutes, allowing the flavors to meld.

7. 7

   Remove from heat. Stir in the beaten eggs and flour, mixing well to combine. Season with black pepper. Taste and adjust salt if necessary, considering the saltiness of the fish.

8. 8

   Pour the mixture into a greased baking dish.

9. 9

   Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and the bake is set.

10. 10

    Let it cool slightly before serving.