Callaloo: a Vegetable and a Dish
In the Caribbean, callaloo is used to describe the green leaves of taro, dasheen, tannia, amaranth, or yautia root. Like other green leafy vegetables, callaloo is rich in vitamins A, C, K, fiber, folate, magnesium, iron, calcium, and potassium! These nutrients are important to keep our bodies healthy and strong.
Belize, Dominica, Guadeloupe, Guyana, Grenada, Jamaica, Trinidad and Tobago, and the Virgin Islands are just some of the countries where callaloo is enjoyed!
Cooking with Callaloo
- 1 Tbs canola oil
- 4 cups callaloo, chopped
- 2 green onions, chopped
- 1 tsp dried thyme
- Heat oil in a large pan on medium heat. Add callaloo, green onions, and thyme.
- Saute until tender, 5-10 minutes.
Scotch bonnet peppers are packed with spice! Leave peppers whole to add flavor, but not too much heat!
- Heat oil in a large pot on medium-low heat. Add onions, carrots, and peppers. Cook until carrots are soft, about 5 minutes.
- Pour vegetable broth into blender. Add handfuls of callaloo and blend until fully pureed.
- Add pureed greens and coconut milk to the pot. Cover and simmer on medium heat for 10 minutes, stirring occasionally.
Try callaloo in any of these recipes or in your favorite greens recipe!
Where to Buy Callaloo
Fresh callaloo can be found in some Caribbean and international grocery stores and farmers markets. Can't find callaloo? No problem! Use spinach, turnip greens, kale, or collards instead!
You can also find canned callaloo at some stores. Visit Enjoying Vegetables the Easy Way for tips to make healthy choices when buying canned veggies.