callaloo
Also known as Calalou, Calou
Callaloo ( , ; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called . Cuisines, including the plant or dishes called , vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called and uses taro leaves (known by many local names such as 'dasheen bush', ' bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).
Key facts
- Food.name
- Callaloo
- Food.image
- Callaloo.jpg
- Food.region
- Caribbean
- Food.type
- Stew
- Food.main_ingredient
- Leaf vegetable (usually taro, amaranth or Xanthosoma)
via Wikipedia infobox
Article
8 sectionsContents
- Etymology
- Cooking variations
- Plant sources for {{langr|jam|callaloo}}
- Callaloo recipes
- In popular culture
- See also
- References
- External links
Callaloo ( , ; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called . Cuisines, including the plant or dishes called , vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called and uses taro leaves (known by many local names such as 'dasheen bush', ' bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).
It is a remnant of West African and Taino cuisine.