Callaloo

Callaloo is a stew of Caribbean cuisine. The ingredients vary from country to country; common elements, only the green color and a leafy vegetables as the main ingredient. In Trinidad and Tobago it is regarded as national dish.

Callaloo came with the slaves from West Africa to the Caribbean islands. There, the original ingredients were as good as possible replaced by native plants.

Callaloo is also the name of the main ingredient, but this is regionally different ( albeit similar taste ). In Trinidad and Tobago Taro is called " callaloo ", in Jamaica and in Guyana, however, the leaves of amaranth plants. In Puerto Rico it is Xanthosoma roseum, elsewhere are also young leaves of pokeweed, Solanum americanum or water spinach used.

Not only the main ingredient, the other ingredients vary by region. In Jamaica, onions, tomatoes and habaneros are added while in Trinidad and Tobago okra, coconut milk and fruits of Capsicum chinense are among the ingredients. The stew can be supplemented by an animal component, in addition to meat and crabs, mussels and lobster are used. As a rule, the soup is pureed ( apart from possible animal components ) before serving.

Callaloo is usually presented with accompaniments. In Trinidad, Barbados and Grenada, these are mostly meat and rice, Jamaica klipfish and in the Virgin Islands a side dish called Cou - Cou.