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Fermented Callaloo (or Spinach)
A unique Caribbean twist on callaloo by fermenting with scotch bonnet pepper, allspice and ginger, providing an island touch to a probiotic-rich addition to your plate. The end result is a tangy “pickled” taste that can last much longer than if you were to keep the fresh callaloo in the fridge as-is. If fresh callaloo leaves are not available for you, use fresh spinach! They both work the same.
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