Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; ) is a popular
Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main ingredient is an indigenous
leaf vegetable
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad gre ...
, traditionally either
amaranth (known by many local names including ''callaloo''),
taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afri ...
leaves (known by many local names, including ''dasheen bush'', ''callaloo bush'', ''callaloo'', or ''bush'') or ''
Xanthosoma
''Xanthosoma'' is a genus of flowering plants in the arum family, Araceae. The genus is native to tropical America but widely cultivated and naturalized in other tropical regions. Several are grown for their starchy corms, an important food s ...
'' leaves (known by many names, including ''cocoyam'' and ''tannia)''.
Since the leaf
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
used in some regions may be locally called "callaloo", "callaloo bush" or "dasheen leaves", some confusion can arise among the vegetables and with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African cuisine.
Cooking variations
Outside of the Caribbean,
water spinach
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...
is occasionally used.
Trinbagonians, Grenadians and
Dominicans primarily use taro/dasheen bush for callaloo, although
Dominicans also use
water spinach
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...
.
Jamaicans
Jamaicans are the citizens of Jamaica and their descendants in the Jamaican diaspora. The vast majority of Jamaicans are of Sub-Saharan African descent, with minorities of Europeans, East Indians, Chinese, Middle Eastern, and others of mixed a ...
, Belizeans,
St. Lucia
Saint Lucia ( acf, Sent Lisi, french: Sainte-Lucie) is an island country of the West Indies in the eastern Caribbean. The island was previously called Iouanalao and later Hewanorra, names given by the native Arawaks and Caribs, two Amerin ...
ns and Guyanese on the other hand use the name ''callaloo'' to refer to amaranth, and use it in a plethora of dishes and also a drink ("callaloo juice").
[Higman, B. W. “Jamaican Versions of Callaloo.” Callaloo, vol. 30, no. 1, 2007, pp. 351–368. JSTOR, www.jstor.org/stable/30135936.] The "callaloo" made in
Jamaica
Jamaica (; ) is an island country situated in the Caribbean Sea. Spanning in area, it is the third-largest island of the Greater Antilles and the Caribbean (after Cuba and Hispaniola). Jamaica lies about south of Cuba, and west of His ...
is different from the "callaloo" made in
Trinidad and Tobago
Trinidad and Tobago (, ), officially the Republic of Trinidad and Tobago, is the southernmost island country in the Caribbean. Consisting of the main islands Trinidad and Tobago, and numerous much smaller islands, it is situated south of ...
,
Grenada and rest of the Caribbean in terms of main ingredient (the leaf used) and other ingredients included.
While Jamaicans tend to steam callaloo leaf with tomatoes, salt, peppers, onions, scallions, with or without salt fish, Trinidadians and
Saint Lucians use callaloo leaves/dasheen bush, okra, coconut milk, pumpkin, onions, bell peppers, local seasonings and spices along with crabs or pigtails. "Callaloo" in Trinidad is used in a variety of dishes including
callaloo soup
Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; ) is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main in ...
or "
oil down
Oil down is a salted meat and vegetable stew that is the national dish of Grenada.
Description
Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables stewed in coconut milk, herbs, and spices. The name ...
". Callaloo is one of the
national dishes
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
* It is a staple food, made from a selection of locally available foodstuffs that can be ...
of
Trinidad and Tobago
Trinidad and Tobago (, ), officially the Republic of Trinidad and Tobago, is the southernmost island country in the Caribbean. Consisting of the main islands Trinidad and Tobago, and numerous much smaller islands, it is situated south of ...
and
Dominica.
Plant sources for callaloo leaves
*
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afri ...
, also called ''dasheen'' in the West Indies, the leaves of this root crop are used in the Trinidadian version of the dish
*Tannia or malanga (''
Xanthosoma
''Xanthosoma'' is a genus of flowering plants in the arum family, Araceae. The genus is native to tropical America but widely cultivated and naturalized in other tropical regions. Several are grown for their starchy corms, an important food s ...
'') also called ''calalu'' or "yautía" in
Puerto Rico
Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and unincorporated ...
*
Amaranth species include ''
Amaranthus spinosus
''Amaranthus spinosus'', commonly known as the spiny amaranth, spiny pigweed, prickly amaranth or thorny amaranth, is a plant that is native to the tropical Americas, but is present on most continents as an introduced species and sometimes a nox ...
'' used in the West Indies; ''
Amaranthus flavus
''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely packe ...
'' is a yellow variety used in
Brazil
Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
and known as ''caruru''; ''
Amaranthus viridis
''Amaranthus viridis'' is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as slender amaranth or green amaranth.
Description
''Amaranthus viridis'' is an annual herb with an upright, light green stem that grows ...
'' in Jamaica ; ''
Amaranthus tricolor
''Amaranthus tricolor'', known as edible amaranth, is a species of flowering plant in the genus '' Amaranthus'', part of the family Amaranthaceae.
The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Kore ...
'' in the Caribbean
*
Pokeweed
''Phytolacca americana'', also known as American pokeweed, pokeweed, poke sallet, dragonberries, and inkberry, is a poisonous, herbaceous perennial plant in the pokeweed family Phytolaccaceae. This pokeweed grows . It has simple leaves on green ...
species, ''
Phytolacca octandra
''Phytolacca'' is a genus of perennial plants native to North America, South America and East Asia. Some members of the genus are known as pokeweeds or similar names such as pokebush, pokeberry, pokeroot or poke sallet. Other names for species ...
'' or "West Indian foxglove" (no relation to garden foxglove, genus ''
Digitalis
''Digitalis'' ( or ) is a genus of about 20 species of herbaceous perennial plants, shrubs, and biennials, commonly called foxgloves.
''Digitalis'' is native to Europe, western Asia, and northwestern Africa. The flowers are tubular in shap ...
'')
*
Nightshade species, ''
Solanum americanum
''Solanum americanum'', commonly known as American black nightshade, small-flowered nightshade or glossy nightshade, is a herbaceous flowering plant of wide though uncertain native range. The certain native range encompasses the tropics and subtr ...
''
*
Water spinach
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...
(''Ipomoea aquatica''; a form of
morning glory
Morning glory (also written as morning-glory) is the common name for over 1,000 species of flowering plants in the family Convolvulaceae, whose current taxonomy and systematics are in flux. Morning glory species belong to many genera, some of ...
) In India (state of Andhra and Telangana) people uses leafy vegetable (Thothakura)
Callaloo recipes
Callaloo in Trinidad and Tobago and other eastern Caribbean countries is generally made with
okra
Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...
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 pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
s, 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
saltfish
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...
and is usually seasoned with tomatoes, onion, scallion,
Scotch bonnet
Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa as well as the Caribbean. Like the clos ...
peppers and margarine/cooking oil and steamed. It is often eaten with roasted breadfruit, boiled green bananas and dumplings and it is a popular breakfast dish.
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
Oil down is a salted meat and vegetable stew that is the national dish of Grenada.
Description
Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables stewed in coconut milk, herbs, and spices. The name ...
, 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.
In the Virgin Islands, callaloo is served with a dish of
fungee on the side.
In Guadeloupe, ''calalou au crabe'' (crab callaloo) is a traditional Easter dish.
A similar variation is the recipe called ''
laing'' which is popular in the Philippines, mainly the Bicol region.
See also
*
Caruru
*
Laulau
Laulau, otherwise known as Lū in Tonga, Palusami in Melanesia(Fiji) and Samoa, and Rukau in the Cook Islands, is a Polynesian dish consisting of cooked taro leaves containing fillings such as pork, fish or coconut cream. In old Hawaii, laula ...
, similar native dishes from Polynesia
*
List of Jamaican dishes
This is a list of Jamaican dishes and foods. Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island of Jamaica, and the Africans who have inhabited the island. It is also ...
*
List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ...
*
Trinidad and Tobago cuisine
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wi ...
References
* Davidson, Alan. Oxford Companion to Food (1999), "Callaloo". p. 125
* Callaloo - Volume 30, Number 1, Winter 2007, pp. 351–368
Jamaican Versions of Callaloo
External links
* {{cookbook-inline
Caribbean cuisine
Belizean cuisine
Grenadian cuisine
Guyanese cuisine
Jamaican stews
Flora of Jamaica
Plant common names
National dishes
Taro dishes
Saint Lucian cuisine
Stews
Trinidad and Tobago cuisine