I couldn’t wait to use all the Amaranth leaves I harvested this summer with this simple recipe that I borrowed from ELMUS, a Toronto-based caterer.
2 bunches of Bitekuteku (about 1 lb) (also known as Amaranth leaves or Callaloo)
1 small dry catfish
2 bell peppers, finely chopped
2 onions, finely chopped
3 garlic cloves, minced
9 garden egg eggplants, 5 finely chopped and 4 halved
(use 1 large purple eggplant if garden eggs unavailable)
2 non-MSG Seasoning cubes
1 Teaspoon baking soda
2 Scotch bonnet peppers (optional)
Carefully wash your bitekuteku leaves in cold water and chop into big chunks.
Add baking soda to some boiling water then transfer your leaves to the hot water. Let it stand in hot water for 10min then rinse in cold water and drain.
Heat oil and sautee onions, garlic, bell peppers, and chopped eggplants (not the halves)
Add seasoning cubes, bitekuteku leaves, the rest of the eggplants, and about 3 cups of water
Add scotch bonnet peppers if desired and salt to taste
Cook UNCOVERED for 30 minutes or until tender