Callaloo (sometimes calaloo or kallaloo ) is a popular Caribbean entree coming from West Africa that is presented in various variants in the Caribbean. The main ingredient is leaf vegetables, both traditionally amaranth (known by many local names, including callioo or bhaaji), taro or xanthosoma . Both are known by many names, including callaloo, coco, tannia, bhaaji , or dasheen bush. Since leafy vegetables used in some areas may be locally called "callaloo" or "callaloo bush", some confusion can arise between vegetables and with the dish itself. In Haiti, for example, the word kreyol "kalalou" refers to okra, and not green leaves. Outside the Caribbean, water spinach is sometimes used. The people of Trinidad, Grenadians, and Dominicans generally use taro/dasheen bush for callaloo, although Dominicans also use water spinach. Jamaica, Belize and Guyana on the other hand use the name callaloo to refer to amaranth, and use it in a large number of dishes as well as drinks ('callaloo juice'). The 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago and Grenada in terms of the main ingredients (leaves used) and other ingredients including (eg, Jamaica tend to use only callaloo leaves, salt, onions and leaves onions, and enough steaming vegetables, while the Trinidad people use okra and coconut milk to make different dishes with different flavors and consistency).
Video Callaloo
Plant source for callaloo leaves
- Taro, also called dasheen in the West Indies, leaves this root plant is used in the versions of the Trinidadian device.
- Tannia or malanga ( Xanthosoma ) calls calalu in Puerto Rico
- Spinach 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
- Pokeweed species, Phytolacca octandra or "West foxglove India" (has nothing to do with the garden fox, the genus Digitalis )
- Nightshade species, Solanum americanum
- Water spinach ( Ipomoea aquatica ; morning glory form)
Maps Callaloo
Recipe callaloo
Callaloo in Trinidad & amp; Tobago and other eastern Caribbean countries are generally made with okra and dasheen or spinach water Ipomoea aquatica . There are many variations of callaloo that may include coconut milk, crab, snails, Caribbean lobsters, meat, pumpkin, chili, and other spices such as chopped onion and garlic. The ingredients are added and boiled into a stew-like consistency. When finished, callaloo is dark green and served as a side dish that can be used as a sauce for other foods.
Callaloo is widely known throughout the Caribbean and has a distinctive Caribbean origin, made by enslaved Africans using ideas from indigenous peoples along with both African (okra) and indigenous plants ( Xanthosoma ). (See Palaver sauce for West African dishes.) African-Americans find a version of West African native dishes known as collard greens. The people of Trinidad have embraced this dish from their ancestors and from time to time add ingredients like coconut milk to change the taste. Callaloo is mostly served as a side dish, for the people of Trinidad, Bajan, and Grenadians usually accompany rice, macaroni pie, and meat choices. In Guyana made in various ways without okra.
In Jamaica, callaloo is often combined with salted fish and is usually flavored with tomatoes, onions, escallions, scotch bonnet peppers and margarine/cooking oil and steamed. It is often eaten with grilled breadfruit, boiled green bananas and cakes and it is a popular breakfast dish.
In Grenada, callaloo is steamed with garlic, onions, and coconut milk and is often eaten as a side dish. Grenadians also stir or mix the mixture until it has a consistent and smooth texture. Soup broth consisting of callaloo, okra (optional), dumplings, provision of soil like sweet potatoes, potatoes (sweet and "ireland") chicken and beef traditionally eaten on Saturdays. It is also one of the most important ingredients in Oil Down, Dish National Island consisting of steamed breadfruit, callaloo, dumplings, ground supply, carrots and several kinds of meat - salted fish, chicken, pork. All of this is steamed in coconut milk and saffron powder. Salt and pepper added. Due to the high iron content of callaloo, Grenadel sprinkles it with a high vitamin C fruit drink mainly because iron can only be absorbed in the presence of vitamin C.
In the Virgin Islands, callaloo is served with a fungee dish on the side.
In Guadeloupe, "calalou au crabe" (callaloo crab) is a traditional Easter dish.
A similar variation is a recipe called "Laing" that is popular in the Philippines, especially the Bicol region.
See also
- List of Jamaican dishes
- List of stews
- Trinidad and Tobago Cuisine
References
- Davidson, Alan. Oxford Companion to Food (1999), "Callaloo". p.Ã, 125 ISBNÃ, 0-19-211579-0
- Callaloo - Volume 30, Number 1, Winter 2007, pp.Ã, 351-368 - Jamaican Version of Callaloo
External links
- Callaloo on Wikibook Cookbooks
Source of the article : Wikipedia
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