Callaloo in the Field
Callaloo, also spelled calaloo, is a celebrated Caribbean dish renowned for its rich flavor and nutritional benefits. Traditionally prepared with a leafy green vegetable—often amaranth (locally known as callaloo or bhaaji) or taro (referred to as callaloo, coco, tannia, or dasheen bush)—this dish forms the backbone of many island meals, offering both comfort and vibrant taste.
Callaloo in the Field
Fresh, Uncooked Callaloo
Variations in local produce sometimes lead to different interpretations of callaloo. In certain regions, water spinach may be used to create a unique twist on the classic recipe. However, in Jamaica, amaranth remains the preferred choice.
A timeless pairing is callaloo with saltfish, a combination that epitomizes Caribbean culinary tradition. Whether enjoyed as a hearty main dish or as an accompaniment, callaloo is a vibrant expression of the region’s cultural heritage.
Callaloo
Callaloo Dish
In Jamaica, callaloo is a staple ingredient that shines in a variety of dishes—from vibrant side dishes and soups like Pepperpot Soup to refreshing beverages such as callaloo juice. Its versatility and robust flavor continue to make it a favorite in Caribbean kitchens.
Callaloo and Saltfish