Definitions for callalooˌkæl əˈlu, ˈkæl əˌlu
This page provides all possible meanings and translations of the word callaloo
Random House Webster's College Dictionary
cal•la•looˌkæl əˈlu, ˈkæl əˌlu(n.)
a thick soup of crabmeat, greens, and seasonings.
Origin of callaloo:
1695–1700; cf. Jamaican E calalu greens used in soup < AmerSp calalú, Pg carurú, said to be < Tupi caárurú thick leaf
Any of various tropical plants grown in the Americas, especially of the genus Xanthosoma, cultivated for their edible leaves.
A spicy soup or stew made from such leaves.
Origin: From American Spanish calalú.
Callaloo is a popular Caribbean dish originated from West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth, taro or Xanthosoma. Both are known by many names, including callaloo, coco, tannia, bhaaji, or dasheen bush. Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians and Dominica primarily use taro/dasheen bush for callaloo, although Dominica also uses water spinach. Jamaicans and Guyanese on the other hand use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink. The 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago in terms of main ingredient and other ingredients included. Callaloo is the National Dish of Trinidad and Tobago.
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