Calaloo

Callaloo

Type	Stew
Place of origin	West Africa
Main ingredients	Leaf vegetable (usually amaranth, taro or xanthosoma)

Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or xanthosoma. Both are known by many names, including callaloo, coco, tannia, bhaaji, 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 vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians, Grenadians and Dominicans primarily use taro/dasheen bush for callaloo, although Dominicans also use water spinach. Jamaicans, Belizeans 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'). The 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago and Grenada in terms of main ingredient (the leaf used) and other ingredients included (for example, Jamaicans tend to use only callaloo leaf, salt, onions, and scallions, and simply steam the vegetable, while Trinidadians use okra and coconut milk to make a different dish with a different taste and consistency).

Callaloo in Trinidad & 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 stewlike 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.

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