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Callaloo (/ ˌ k æ l ə ˈ l uː / KAL-ə-LOO, [1] Jamaican Patois:; 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 ...
The main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including callaloo), taro leaves (known by many local names, including dasheeen bush, callaloo bush, callaloo, or bush) or Xanthosoma leaves (known by many names, including coco & tannia).
Callaloo is often served with cornmeal coo coo, [9] plantain, cassava, sweet potatoes, dumplings, rice, and curried crab. [10] However Trinbagonian callaloo isn't prepared or served the same as Jamaican callaloo. [11] Pelau is a very popular rice-based dish in Trinidad and Tobago. As well as dhal and rice, rice and stewed chicken, pork, ox-tail ...
Jamaican patty, a savoury and spicy pastry filled with meats (such as beef, curried chicken, goat, shrimp, lobster), or other ingredients like ackee, callaloo, cheese, soy or vegetables etc. Jerk meats, usually chicken and pork, but may include sausages and seafood. Jamaican Malah chicken; Liver (typically brown stew chicken or cow's liver)
A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito, which imparts a flavor profile which is quintessentially Caribbean in character. Ingredients may include garlic, onions, Scotch bonnet peppers, celery, green onions, and herbs like cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme.
Callaloo (sometimes spelled kallaloo) is a soup made from callaloo bush/leaf, often substituted with spinach. It consists of various meats and okra, and is boiled to a thick stew consistency. It consists of various meats and okra, and is boiled to a thick stew consistency.
The recipe makes one serving, but it’s easy to increase it (just make sure you add more to the shopping list, as needed). Serve it with a piece of whole-wheat baguette. View Recipe.
However, as of 2013, the new national dish is callaloo, made from the green leaves of the dasheen plant and other vegetables and meat. [citation needed] The preferred callaloo dish is crab callaloo. [citation needed] Stewed agouti and manicou are Dominican delicacies. [3]