Callaloo

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Callaloo

Type	Stew
Region or state	Caribbean
Main ingredients	Leaf vegetable (usually taro, amaranth or Xanthosoma)
Media: Callaloo

Callaloo (

Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taino cuisine.^[4]

Etymology of the word callaloo can be traced to Caribbean Patois, with influences from the African word kalúlu.^[5]

Cooking variations

• Taro, also called dasheen in the West Indies, the leaves of this root crop are used in the Trinidadian version of the dish^[8]
• Tannia or malanga (Xanthosoma) also called calalu or "yautía" in Puerto Rico^[9]
• Amaranth species include Amaranthus spinosus used in the West Indies; Amaranthus flavus is a yellow variety used in Brazil and known as caruru; Amaranthus viridis in Jamaica; Amaranthus tricolor in the Caribbean^[10]
• Pokeweed species, Phytolacca octandra or "West Indian foxglove" (no relation to garden foxglove, genus Digitalis)^[11]
• Nightshade species, Solanum americanum^{[citation needed}
  ]
• Water spinach (Ipomoea aquatica; a form of morning glory
  )

Callaloo in Trinidad and Tobago and other eastern Caribbean countries is generally made with okra and dasheen or water spinach Ipomoea aquatica. There are many variations of callaloo which may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat stew-like consistency. When done, callaloo is dark green in colour and is served as a side dish which may be used as a gravy for other food.

Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, utilising indigenous (Xanthosoma) plants and modified with African influences, such as okra. (See palaver sauce for the West African dish.) Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavour. Callaloo is mostly served as a side dish; for Trinidadians, Bajans, and Grenadians it usually accompanies rice, macaroni pie, and a meat of choice. In Guyana it is made in various ways without okra.

In Jamaica, callaloo is often combined with

In Grenada, callaloo is steamed with garlic, onion and coconut milk and often eaten as a side dish. Grenadians also stir or blend the mixture until it has a smooth consistent texture. Callaloo soup comprising callaloo, okra (optional), dumplings, ground provision like yam, potato (sweet and "Irish") chicken and beef is traditionally eaten on Saturdays. It is also one of the most important ingredients in oil down, the island's national dish comprising steamed breadfruit, callaloo, dumplings, ground provision, carrot and several varieties of meat—salt fish, chicken, and pork. All of this is steamed in coconut milk and saffron powder.^[14]

In the Virgin Islands, callaloo is served with a dish of

In Guadeloupe, calalou au crabe (crab callaloo) is a traditional Easter dish.

In St. Lucia, crab callaloo is also popular especially as part of the country's Creole day celebrations.^[15]

Martinique and Guadeloupe also have a variety served with Creole rice and salt cod salad.^[11]

A similar variation is the recipe called laing which is popular in the Philippines, mainly the Bicol region.

See also

• Caruru
• Laulau
  , similar native dishes from Polynesia
• List of Jamaican dishes
• List of stews
• Trinidad and Tobago cuisine

References