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Callaloo

March 22, 2023

For other uses, see Callaloo (disambiguation).

Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; Jamaican Patois: kalalu)[1][2] 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, traditionally either amaranth (known by many local names including callaloo), taro leaves (known by many local names, including dasheen bush, callaloo bush, callaloo, or bush) or Xanthosoma leaves (known by many names, including cocoyam and tannia).

Callaloo
TypeStew
Place of originCaribbean
Created byAfrican descendants
Main ingredientsLeaf vegetable (usually taro, amaranth or Xanthosoma)
  •   Media: Callaloo

Since the leaf vegetable 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.[3]

Etymology of callaloo and origins of the dish is contested, with similar language, with the Portuguese word caruru possibly deriving from the African word kalúlu.[4]

Cooking variations

Outside of the Caribbean, water spinach is occasionally used. Trinbagonians, Grenadians and Dominicans primarily use taro/dasheen bush for callaloo, although Dominicans also use water spinach. Jamaicans, Belizeans, St. Lucians 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").[5][6] The "callaloo" made in Jamaica is different from the "callaloo" made in Trinidad and Tobago, 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 or "oil down". Callaloo is one of the national dishes of Trinidad and Tobago and Dominica.

Plant sources for callaloo leaves

Callaloo recipes

 
A Jamaican breakfast including callaloo (bottom right)

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 saltfish and is usually seasoned with tomatoes, onion, scallion, Scotch bonnet 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, 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.[11]

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.

In St. Lucia, crab callaloo is also popular especially as part of the country's Creole day celebrations.[12]

Martinique and Guadeloupe also have a variety served with Creole rice and salt cod salad.[10]

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

See also

References

  1. ^ "L.P.L.P." University of Texas Press. October 12, 1990 – via Google Books.
  2. ^ Blount, Ben G.; Sanches, Mary (May 10, 2014). Sociocultural Dimensions of Language Change. Elsevier. ISBN 9781483277653 – via Google Books.
  3. ^ "Kreyol [ Haitian Creole ] Dictionary". kreyol.com.
  4. ^ Hamilton, Russell G.; Hamilton, Cherie Y. (2007). "Caruru and Calulu, Etymologically and Socio-Gastronomically: Brazil, Angola, and São Tomé Príncipe". Callaloo. 30 (1): 338–342. ISSN 0161-2492.
  5. ^ Higman, B. W. (2007). "Jamaican Versions of Callaloo". Callaloo. 30 (1): 351–368. ISSN 0161-2492.
  6. ^ "Callaloo: more than just iron". jamaica-gleaner.com. 2013-11-13. Retrieved 2023-02-05.
  7. ^ Ewing-Chow, Daphne. "Dasheen Plant Could Be The Root Of Caribbean Development". Forbes. Retrieved 2023-02-05.
  8. ^ "The Different Kinds of Edible Corms". The Spruce Eats. Retrieved 2023-02-05.
  9. ^ "Amaranth". Survival Gardener. Retrieved 2023-02-05.
  10. ^ a b Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY. p. 131. ISBN 978-0-19-967733-7. OCLC 890807357.
  11. ^ "This Hearty Stew Is A One-Pot Lesson In Grenada's History". Retrieved 5 February 2023.
  12. ^ "Creole food: The origin of crab callaloo | Loop St. Lucia". Loop News. Retrieved 2023-02-05.
  • Davidson, Alan. Oxford Companion to Food (1999), "Callaloo". p. 125 ISBN 0-19-211579-0
  • Callaloo - Volume 30, Number 1, Winter 2007, pp. 351–368 - Jamaican Versions of Callaloo

External links

  •   Callaloo at the Wikibooks Cookbook subproject

March 22, 2023
callaloo, other, uses, disambiguation, this, article, multiple, issues, please, help, improve, discuss, these, issues, talk, page, learn, when, remove, these, template, messages, this, article, needs, additional, citations, verification, please, help, improve,. For other uses see Callaloo disambiguation This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Callaloo news newspapers books scholar JSTOR June 2019 Learn how and when to remove this template message This article may be expanded with text translated from the corresponding article in Spanish July 2021 Click show for important translation instructions Machine translation like DeepL or Google Translate is a useful starting point for translations but translators must revise errors as necessary and confirm that the translation is accurate rather than simply copy pasting machine translated text into the English Wikipedia Consider adding a topic to this template there are already 5 183 articles in the main category and specifying topic will aid in categorization Do not translate text that appears unreliable or low quality If possible verify the text with references provided in the foreign language article You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at es Calalu see its history for attribution You should also add the template Translated es Calalu to the talk page For more guidance see Wikipedia Translation Learn how and when to remove this template message Callaloo many spelling variants such as kallaloo calaloo calalloo calaloux or callalloo Jamaican Patois kalalu 1 2 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 traditionally either amaranth known by many local names including callaloo taro leaves known by many local names including dasheen bush callaloo bush callaloo or bush or Xanthosoma leaves known by many names including cocoyam and tannia CallalooTypeStewPlace of originCaribbeanCreated byAfrican descendantsMain ingredientsLeaf vegetable usually taro amaranth or Xanthosoma Media CallalooSince the leaf vegetable 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 3 Etymology of callaloo and origins of the dish is contested with similar language with the Portuguese word caruru possibly deriving from the African word kalulu 4 Contents 1 Cooking variations 2 Plant sources for callaloo leaves 3 Callaloo recipes 4 See also 5 References 6 External linksCooking variations EditOutside of the Caribbean water spinach is occasionally used Trinbagonians Grenadians and Dominicans primarily use taro dasheen bush for callaloo although Dominicans also use water spinach Jamaicans Belizeans St Lucians 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 5 6 The callaloo made in Jamaica is different from the callaloo made in Trinidad and Tobago 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 or oil down Callaloo is one of the national dishes of Trinidad and Tobago and Dominica Plant sources for callaloo leaves Edit Xanthosoma Taro also called dasheen in the West Indies the leaves of this root crop are used in the Trinidadian version of the dish 7 Tannia or malanga Xanthosoma also called calalu or yautia in Puerto Rico 8 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 9 Pokeweed species Phytolacca octandra or West Indian foxglove no relation to garden foxglove genus Digitalis 10 Nightshade species Solanum americanum Water spinach Ipomoea aquatica a form of morning glory In India state of Andhra and Telangana people uses leafy vegetable Thothakura Callaloo recipes Edit A Jamaican breakfast including callaloo bottom right 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 saltfish and is usually seasoned with tomatoes onion scallion Scotch bonnet 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 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 11 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 In St Lucia crab callaloo is also popular especially as part of the country s Creole day celebrations 12 Martinique and Guadeloupe also have a variety served with Creole rice and salt cod salad 10 A similar variation is the recipe called laing which is popular in the Philippines mainly the Bicol region See also EditCaruru Laulau similar native dishes from Polynesia List of Jamaican dishes List of stews Trinidad and Tobago cuisineReferences Edit L P L P University of Texas Press October 12 1990 via Google Books Blount Ben G Sanches Mary May 10 2014 Sociocultural Dimensions of Language Change Elsevier ISBN 9781483277653 via Google Books Kreyol Haitian Creole Dictionary kreyol com Hamilton Russell G Hamilton Cherie Y 2007 Caruru and Calulu Etymologically and Socio Gastronomically Brazil Angola and Sao Tome Principe Callaloo 30 1 338 342 ISSN 0161 2492 Higman B W 2007 Jamaican Versions of Callaloo Callaloo 30 1 351 368 ISSN 0161 2492 Callaloo more than just iron jamaica gleaner com 2013 11 13 Retrieved 2023 02 05 Ewing Chow Daphne Dasheen Plant Could Be The Root Of Caribbean Development Forbes Retrieved 2023 02 05 The Different Kinds of Edible Corms The Spruce Eats Retrieved 2023 02 05 Amaranth Survival Gardener Retrieved 2023 02 05 a b Davidson Alan 2014 The Oxford companion to food Tom Jaine Soun Vannithone 3rd ed New York NY p 131 ISBN 978 0 19 967733 7 OCLC 890807357 This Hearty Stew Is A One Pot Lesson In Grenada s History Retrieved 5 February 2023 Creole food The origin of crab callaloo Loop St Lucia Loop News Retrieved 2023 02 05 Davidson Alan Oxford Companion to Food 1999 Callaloo p 125 ISBN 0 19 211579 0 Callaloo Volume 30 Number 1 Winter 2007 pp 351 368 Jamaican Versions of CallalooExternal links Edit Callaloo at the Wikibooks Cookbook subproject Retrieved from https en wikipedia org w index php title Callaloo amp oldid 1141997398, wikipedia, wiki, book, books, library,

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