Courtesy of
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CallalooAmaranthus (Amaranthaceae), collectively known as amaranth or pigweed, is a cosmopolitan genus of herbs. Approximately 60 species are presently recognized, with inflorescences and foliage ranging from purple and red to gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia. People around the world value amaranths, although several species are often considered weeds, as leaf vegetables, cereals and ornamentals. |
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Callaloo (sometimes
calaloo) is a
Caribbean dish that is most popular in Guyana,
Barbados, Grenada, Haiti, Dominica, Jamaica and Trinidad & Tobago.
The main ingredient is a leaf vegetable, traditionally either amaranth
(known by many local names including callaloo or bhaaji), or taro or
Xanthosoma species (both known by many names including callaloo,
coco, tannia, or dasheen bush). Because the leaf vegetable used in some
regions may be locally called "callaloo" or "callaloo bush", some
confusion can arise among the different vegetables and with the dish
itself. Outside of the Caribbean, water spinach is occasionally used. Jamaicans use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice'). Plant sources for Callaloo leaves
Callaloo is almost always made with okra and dasheen or water spinach Ipomoea aquatica. There are many variations of callaloo which may include coconut milk, crab, Caribbean lobster, meats, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat slimy (from the okra) soup or stew consistency. When done, callaloo is dark green in color and is served as a soup or 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, created by African slaves using ideas of the indigenous people along with both African (okra) and indigenous (Xanthosoma) plants. Trinidadians have embraced this dish, from their ancestors and over time have added ingredients such as coconut milk to improve its excellence. Callaloo is mostly served as a side dish, for Trinidadians it usually accompanies rice, macaroni pie, and a meat of choice. This meal is typically prepared and eaten for a Sunday lunch. Callaloo RecipesMORE RECIPES SOON CHECK BACK, Read more here |
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