Callaloo

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Callaloo
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TypeStew
Region or stateCaribbean
Main ingredientsLeaf vegetable (usually taro, amaranth or Xanthosoma)
Food energy
(per serving)
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Callaloo (/ˌkæləˈluː/ Script error: No such module "Respell".,[1] Script error: No such module "IPA".; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo)[2][3] is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called Template:Langr. Cuisines, including the plant Template:Langr or dishes called Template:Langr, vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called Template:Langr and uses taro leaves (known by many local names such as 'dasheen bush', 'Template:Langr bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).

It is a remnant of West African and Taino cuisine.[4]

Etymology

There are two possible etymological origins for the word, with stronger claims for the first.[5] The first etymology from on ground research states that it is from Kimbundu Script error: No such module "Lang". referring to okra, or an Angolan vegetable dish, similar to the present use of the word in Haitian Creole and São Tomean Portuguese.[6][7][8] The other claim is deriving from Tupi caárurú, meaning thick leaf.[9]

Cooking variations

Trinbagonians, Grenadians, and Dominicans primarily use taro/ dasheen bush for Template:Langr, although Dominicans also use water spinach. Jamaicans, Belizeans, St. Lucians, and Guyanese, on the other hand, use the name Script error: No such module "Lang". to refer to an indigenous variation of amaranth, and use it in a plethora of dishes and as a drink ("Template:Langr juice").[10][11] The "Template:Langr" made in Jamaica is different from the "Template:Langr" made in Trinidad and Tobago, Grenada, and the rest of the Caribbean in terms of the main ingredient (the leaf used) and other ingredients included.

Jamaicans tend to steam Template:Langr leaf with garlic, carrots, local powdered seasoning, tomatoes, salt, Scotch bonnet peppers, onions, scallions, thyme, sweet pepper, pimento, with or without salt fish or other meats and even in rice or their famous patty pastries. Trinidadians and Saint Lucians, however, use dasheen bush, okra, coconut milk, pumpkin, onions, bell peppers, local seasonings, and spices, along with crabs or pigtails.

"Callaloo" in Trinidad is found in a variety of dishes, including Template:Langr soup or "oil down". Callaloo is one of the national dishes of Trinidad and Tobago and Dominica, although this soup can be found all around the Caribbean as one of the regional cuisine's "foodie favorites".[12]

Plant sources for Template:Langr

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Xanthosoma
File:Palmer Amaranth in the Field (9623963758).jpg
Amaranth

Callaloo recipes

File:Jamaican callaloo.jpg
A Jamaican breakfast including Template:Langr (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 Template:Langr 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, Template:Langr 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, using 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, Template:Langr is often combined with saltfish or other meats, and is usually seasoned with garlic, carrots, local powdered seasoning, tomatoes, salt, scotch bonnet peppers, onions, scallions, thyme, sweet pepper, pimento and steamed. It is often eaten as a side dish with a full course meal, or as either breakfast or dinner with roasted breadfruit, boiled green bananas and dumplings, or bread. It is a popular and versatile dish that is even added to Jamaican patties,[19] called vegetable/vegie/vagan patties,[20] seasoned rice, as well as Fritters.

In Grenada, Template:Langr 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 Template:Langr, 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, Template:Langr, 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.[21]

In the Virgin Islands, Template:Langr is served with a dish of fungee on the side.

In Guadeloupe, Script error: No such module "Lang". (crab Template:Langr) is a traditional Easter dish.

In St. Lucia, crab Template:Langr is also popular especially as part of the country's Creole day celebrations.[22]

Martinique and Guadeloupe also have a variety served with Creole rice and salt cod salad.[18]

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

The Costa Rican calypso musician Walter Ferguson has written a song celebrating callaloo’s flavour, popularity, and health effects. [23]

See also

References

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  1. ^ "callaloo" Merriam-Webster's Dictionary on merriam-webster.com
  2. ^ Page Module:Citation/CS1/styles.css has no content."L.P.L.P." University of Texas Press. 12 October 1990 – via Google Books.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Blount, Ben G.; Sanches, Mary (10 May 2014). Sociocultural Dimensions of Language Change. Elsevier. ISBN 9781483277653 – via Google Books.
  4. ^ Page Module:Citation/CS1/styles.css has no content."Kreyol [ Haitian Creole ] Dictionary". kreyol.com. Archived from the original on 20 June 2019. Retrieved 20 June 2019.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Hamilton, Russell G; Hamilton, Cherie Y (2007). "Caruru and Calulu, Etymologically and Sociogastronomically". Callaloo. 30 (1): 338–342. doi:10.1353/cal.2007.0136. ISSN 1080-6512.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Hamilton, Russell G; Hamilton, Cherie Y (2007). "Caruru and Calulu, Etymologically and Sociogastronomically". Callaloo. 30 (1): 338–342. doi:10.1353/cal.2007.0136. ISSN 1080-6512.
  7. ^ Page Module:Citation/CS1/styles.css has no content."callaloo". merriam-webster.com. Retrieved 26 June 2024.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Hamilton, Russell G; Hamilton, Cherie Y (2007). "Caruru and Calulu, Etymologically and Sociogastronomically". Callaloo. 30 (1): 338–342. doi:10.1353/cal.2007.0136. ISSN 1080-6512.
  9. ^ Page Module:Citation/CS1/styles.css has no content."CALLALOO Definition & Meaning | Dictionary.com". www.dictionary.com. Retrieved 10 January 2026.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Higman, B. W. (2007). "Jamaican Versions of Callaloo". Callaloo. 30 (1): 351–368. doi:10.1353/cal.2007.0137. ISSN 0161-2492. JSTOR 30135936. S2CID 162307339.
  11. ^ Page Module:Citation/CS1/styles.css has no content."Callaloo: more than just iron". jamaica-gleaner.com. 13 November 2013. Retrieved 5 February 2023.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Caribbean Islands. Lonely Planet. 2021. p. 243. ISBN 978-1-78701-673-6.
  13. ^ Page Module:Citation/CS1/styles.css has no content.Ewing-Chow, Daphne. "Dasheen Plant Could Be The Root Of Caribbean Development". Forbes. Retrieved 5 February 2023.
  14. ^ Page Module:Citation/CS1/styles.css has no content."The Different Kinds of Edible Corms". The Spruce Eats. Retrieved 5 February 2023.
  15. ^ Page Module:Citation/CS1/styles.css has no content."Amaranth". Survival Gardener. Retrieved 5 February 2023.
  16. ^ Page Module:Citation/CS1/styles.css has no content."kalalou in English – Haitian-English Dictionary | Glosbe". glosbe.com. Retrieved 26 June 2024.
  17. ^ Page Module:Citation/CS1/styles.css has no content."Breadfruit With Okra – Tomtom ak Kalalou Gombo – Veritab ak Gombo – Haiti Chery". 22 April 2012. Retrieved 26 June 2024.
  18. ^ a b Page Module:Citation/CS1/styles.css has no content.Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York: Oxford University Press. p. 131. ISBN 978-0-19-967733-7. OCLC 890807357.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Washington, Bryan (23 February 2022). "The Beef Patty Is Jamaica in the Palm of Your Hand". The New York Times. ISSN 0362-4331. Retrieved 27 May 2023.
  20. ^ Page Module:Citation/CS1/styles.css has no content.jhanelle.golding (18 February 2022). "Best Vegan Jamaican Patties Recipe – From The Comfort Of My Bowl". fromthecomfortofmybowl.com. Retrieved 27 May 2023.
  21. ^ Page Module:Citation/CS1/styles.css has no content.Neuman, Scott (11 September 2016). "This Hearty Stew Is A One-Pot Lesson In Grenada's History". The Salt. NPR. Retrieved 5 February 2023.
  22. ^ Page Module:Citation/CS1/styles.css has no content."Creole food: The origin of crab callaloo". Loop St. Lucia. Retrieved 5 February 2023.
  23. ^ Page Module:Citation/CS1/styles.css has no content."Calypso of Costa Rica: Cocoa Plantation Calypso Songs Sung in English". Smithsonian Folkways Recordings. Retrieved 6 September 2025.
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