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Callaloo information


Callaloo
TypeStew
Region or stateCaribbean
Main ingredientsLeaf vegetable (usually taro, amaranth or Xanthosoma)
  •  Callaloo Media: Callaloo

Callaloo (/ˌkæləˈl/ KAL-ə-LOO,[1] Jamaican Patois: [kalalu]; 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 callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo, and uses taro leaves (known by many local names such as 'dasheen bush', 'callaloo bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).

Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taino cuisine.[4]

Etymology of the word callaloo can be traced to Caribbean Patois, with influences from the African word kalúlu.[5]

  1. ^ "callaloo" Merriam-Webster's Dictionary on merriam-webster.com
  2. ^ "L.P.L.P." University of Texas Press. October 12, 1990 – via Google Books.
  3. ^ Blount, Ben G.; Sanches, Mary (May 10, 2014). Sociocultural Dimensions of Language Change. Elsevier. ISBN 9781483277653 – via Google Books.
  4. ^ "Kreyol [ Haitian Creole ] Dictionary". kreyol.com. Archived from the original on 2019-06-20. Retrieved 2019-06-20.
  5. ^ Hamilton, Russell G.; Hamilton, Cherie Y. (2007). "Caruru and Calulu, Etymologically and Socio-Gastronomically: Brazil, Angola, and São Tomé Príncipe". Callaloo. 30 (1): 338–342. doi:10.1353/cal.2007.0136. ISSN 0161-2492. JSTOR 30135930. S2CID 162164679.

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