Callaloo - Calaloo

Callaloo, sometimes spelled calaloo, is a cherished Caribbean dish beloved in regions like Guyana, Barbados, Grenada, Haiti, Dominica, Jamaica, and Trinidad & Tobago. Its foundation lies in a leafy green vegetable, typically either amaranth (known locally as callaloo or bhaaji) or taro (known as callaloo, coco, tannia, or dasheen bush). This leafy base sets the stage for a rich and flavorful culinary experience.

Callaloo in the field

Callaloo in the field

Uncooked Callaloo

Uncooked Callaloo

In some areas, confusion can arise due to variations in the vegetables used, as well as the dish's name. Water spinach occasionally makes an appearance outside of the Caribbean, adding a different twist to the traditional recipe.

One of the most iconic pairings with callaloo is saltfish, creating a dish that's both hearty and satisfying. Whether enjoyed on its own or as part of a larger meal, callaloo remains a symbol of Caribbean culinary excellence, celebrated for its vibrant flavors and cultural significance

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Callaloo

Callaloo

A dish of Callaloo

A dish of Callaloo

In Jamaica, amaranth takes center stage, known simply as callaloo. Cuisine boasts a plethora of dishes featuring callaloo, from vibrant side dishes to refreshing beverages like callaloo juice. Pepperpot Soup, a Jamaican specialty, showcases the versatility of callaloo in hearty soups.

A dish of Callaloo and Saltfish

A dish of Callaloo and Saltfish