GWJamaica Cook Book

Ingredients

1/4 tsp salt
1/4 tsp baking powder
1 egg beaten
2 tomatoes chopped
1 stalk escallion finely chopped
2 1/4 cup flour
1 tbsp margarine
1 large chopped onion
2 cups callaloo chopped

Preparation

Sauté onions, tomatoes and scallion in margarine then add chopped callaloo and steam for 10 minutes. Sift flour with baking powder and salt. Add the egg to the callaloo and to the flour mixture. Mix until you have a medium batter and fry each tablespoon amount in at least 1/2 inch vegetable oil. Serve hot.