Callaloo is a popular Caribbean vegetable dish with many variations across the region. This green leaf plant is rumored to have its origins in West Africa and made its way into the Caribbean via the slave trade. Sometimes referred to as callalloo, callaloo bush or dasheen bush, callalloo contains large amounts of vitamins A, B, and C and is high in fiber, iron, and calcium. Callaloo is the National Dish of Trinidad and Tobago as well as Dominica.
What is considered callaloo in Trinidad? Is it a soup? Is it a sauce? Well it's both, depending on the person making it. In Trinidad and Tobago, Callaloo is a dish typically made using the leafs from the dasheen plant (aka eddo and taro leaves), okra, crab and salt meat, along with onions, pimento peppers, scotch bonnet, green onions and thyme, all cooked in fresh coconut milk then puréed with a handheld device.
What is considered Callaloo in Jamaica? In Jamaica, callaloo is typically prepared by sautéing it with onions, thyme, bell peppers, tomatoes, escallion, scotch bonnet peppers and margarine/cooking oil and steamed until tender. Sometimes it’s also prepared by combining it with Saltfish too. It is often eaten with roasted breadfruit, boiled green bananas (figs) and dumplings and it is a popular breakfast dish but can be eaten anytime of the day.
How do you prefer your callaloo?