Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Pig tails - scrubbed, rinsed in Cold water, and cut into 1" pieces

  2. 1 lb 454g / 16oz Salt beef - cut 1/2" cubes

  3. 6 1/2 Water

  4. 1 lb 454g / 16oz Yams - peeled, and Chopped into 1" cubes

  5. 1 lb 454g / 16oz Coco - peeled, chopped

  6. 4 cups 948ml Ice water

  7. 12 Okra - rinsed

  8. 8 oz 227g Indian kale - trimmed of heavy Stalks and finely sliced

  9. 1 teaspoon 5ml Powdered thyme Salt - to taste Freshly-ground black pepper - to taste

  10. 6 oz 170g Onion - thinly sliced

  11. 3 Scallions - finely chopped

  12. 1 Callaloo - seeNote

  13. 1 pound fresh spinach, shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: A Jamaican green vegetable that tastes like a cross between broccoli and spinach. In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown. Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot. After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more. Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately. This recipe yields 6 large servings.


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