Spicy Trini Saltfish & Callaloo Scramble with Sweet Potato Fry Bake

About this meal

A Trinidadian muscle-boosting breakfast reinvented with flaked saltfish sautéed in aromatics, spicy bird pepper, and fresh callaloo, served alongside oven-baked sweet potato fry bake for wholesome complex carbs. Paired with a power-boosting Ginger-Turmeric Plantain Smoothie.

Ingredients

• Saltfish (boneless, soaked and rinsed) — 120g
• Eggs (large, free-range) — 3
• Callaloo (or spinach, fresh hearts chopped) — 1 cup
• Bird pepper (or scotch bonnet, minced) — 1 small
• Onion (chopped) — 1/3 cup
• Garlic (minced) — 2 cloves
• Tomato (diced) — 1 small
• Scallion (chopped) — 2 stalks
• Thyme (fresh) — 1 tsp
• Black pepper — 1/4 tsp
• Olive oil — 1.5 tbsp
• Sweet potato (peeled & sliced into discs) — 180g
• Whole wheat flour — 1/2 cup
• Baking powder — 1/2 tsp
• Coconut milk (unsweetened) — 1/4 cup
• Sea salt — to taste
• Plantain (ripe) — 1/2 large
• Oat milk (unsweetened) — 1 cup
• Ginger (fresh) — 1/2 inch
• Turmeric (fresh or powder) — 1/4 tsp
• Honey — 1 tsp

Steps

1. Preheat oven to 400°F (200°C).
2. For the Sweet Potato Fry Bake: Mix whole wheat flour, baking powder, a pinch of salt, and coconut milk, knead lightly, fold in thinly sliced sweet potatoes, shape into small discs. Lightly brush with olive oil and bake until golden (15-20 min), flipping once.
3. For the Saltfish & Callaloo Scramble: Sauté onion, garlic, tomato, and bird pepper in olive oil. Add soaked, flaked saltfish and cook 2 minutes. Stir in callaloo, scallion, and thyme. Crack eggs over the mixture, scramble gently until just set. Finish with black pepper.
4. For the Smoothie: Blend ripe plantain, oat milk, ginger, turmeric, and honey until smooth. Serve chilled.
5. Serve the scramble hot with sweet potato fry bake, with the smoothie on the side for a power-packed, Trinidadian breakfast.