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by Sheree-Anita Shearer | Associate Writer
What do you think of when you hear the word Callaloo? It all depends on where you’re from. There is a little confusion as to what Callaloo is because there are two different dishes with the same name. But don’t worry, by the end of this, you’ll know how to differentiate between the two delicious dishes! I’ll even share some amazing methods to prepare Callaloo the Jamaican way! But first, what is Callaloo?
I think Jamaican Callaloo is one of the most popular vegetables and breakfast options in Jamaica. It is often mistaken for other vegetables or dishes so I am here to (hopefully) clear up all the confusion.
In Jamaica, callaloo is a dark-green leafy plant that is grown year-round on the island. This plant comes from the Amaranthus family and is used to prepare a very popular dish of the same name or paired with other ingredients, typically saltfish for a breakfast meal.
What you think of when you hear callaloo depends on which Caribbean island you are associated with. For example, Jamaican and Trinidadian Callaloo are both very different. In Trinidad, Callaloo is made from Dasheen leaves and is prepared completely different from the Jamaican method. Their dish “Bhaagi” is made from the same plant as Jamaican Callaloo.
Callaloo is just as nutritious as other types of green vegetables. One nutritional benefit that is known in Jamaica is that it has high iron and fibre content. Usually, for persons who suffer from anaemia, and pregnant moms, doctors usually recommend that Callaloo be included in your diet regularly.
But that is not all, Jamaican Callaloo is high in:
As you can imagine, all these nutritional benefits must help our bodies to fight against some illnesses. It helps with:
This is a very common misconception but no. Callaloo on its own does not increase the risk of becoming hypertensive, the methods and ingredients you use while making the dish can contribute to high blood pressure. It is prepared with margarine/cooking oil and is often paired with salted meats so just be mindful of this fact and use less of or substitute these ingredients where necessary.
No, it isn’t, though they are often used as substitutes for each other where one cannot be found. Since Callaloo is available year-round in Jamaica, there is hardly ever a need to substitute it here. Callaloo is similar to Spinach but Callaloo has a more pronounced, deeper flavour.
The most popular way to prepare Jamaican Callaloo is by seasoning it with tomatoes, onions and scotch bonnet peppers with margarine or cooking oil and adding either other vegetables for example carrots or saltfish (salted codfish) or salted mackerel.
This usually accompanies fried breadfruit, dumplings or plantains or cooked ground provisions; yams, dasheens, boiled dumplings and sweet potatoes at breakfast. If we are in a rush we will have it on the go with bread, however, that isn’t the preferred meal.
I know just hearing about that meal has you are just itching to recreate it so I’ll share the recipe with you!
First, you will have to prepare your callaloo for cooking. Remove dead leaves, debris, and any hard stalks. You can fill a pot with cold water, add salt and leave the stalks to soak for 10 minutes to help in the process.
Take the Callaloo from the water and rinse the stalks thoroughly. Strip the outer thin layer of the callaloo stems and finely cut the leaves and stem of the callaloo.
From here you can either set it aside until you are ready to cook or place it in a bag or container with airholes and store it in the fridge for later.
Other Callaloo Dishes:
Here's another recipe! Our friend Pricilla, who is an ardent reader of our website, shared the recipe for her Jamerica Callaloo Meat Quiche Recipe and I think I just have to share it!
Callaloo Meat Quiche Recipe
Here’s what you’ll need:
The procedure is pretty simple!
Now, I think you know what Jamaican Callaloo is. Not only that, but you now have two new delicious dishes to try! Enjoy!
You will also find these pages quite helpful as well: