Biology:Callaloo

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

The native Jamaicans (Arawak and Taino people of America) used Template:Langr in their cooking that they passed down. The later farmer immigrants of indentured servitude: indojamaicans brought their variant of Template:Langr (Amaranthus viridis) in the late 17-1800s as crops to the island of Jamaica and other Caribbean islands like Trinidad and Africa during apartheid where indentured services were brought from India. 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

There are two possible etymological origins for the word. The first deriving from Tupi caárurú, meaning thick leaf.[5] The other being from Kimbundu kalulú referring to okra, similar to the present use of the word in Haitian Creole and São Tomean Portuguese.[6][7]

Cooking variations

Trinbagonians, Grenadians, and Dominicans primarily use taro/ dasheen bush for Template:Langr, although Dominicans also use water spinach. Jamaicans, Belizeans, St. Lucians, and Guyanese, on the other hand, use the name callaloo to refer to an indigenous variation of amaranth, and use it in a plethora of dishes and as a drink ("Template:Langr juice").[8][9] The "Template:Langr" made in Jamaica is different from the "Template:Langr" made in Trinidad and Tobago, Grenada, and the rest of the Caribbean in terms of the main ingredient (the leaf used) and other ingredients included.

Jamaicans tend to steam Template:Langr leaf with garlic, carrots, local powdered seasoning, tomatoes, salt, Scotch bonnet peppers, onions, scallions, thyme, sweet pepper, pimento, with or without salt fish or other meats and even in rice or their famous patty pastries. Trinidadians and Saint Lucians, however, use dasheen bush, okra, coconut milk, pumpkin, onions, bell peppers, local seasonings, and spices, along with crabs or pigtails.

"Callaloo" in Trinidad is found in a variety of dishes, including Template:Langr soup or "oil down". Callaloo is one of the national dishes of Trinidad and Tobago and Dominica, although this soup can be found all around the Caribbean as one of the regional cuisine's "foodie favorites".[10]

Plant sources for Template:Langr

Xanthosoma
Amaranth
  • Taro, also called dasheen in the West Indies, the leaves of this root crop are used in the Trinidadian version of the dish[11]
  • Tannia or malanga (Xanthosoma) also called calalu or "yautía" in Puerto Rico[12]
  • Amaranth species include Amaranthus spinosus used in the West Indies; Amaranthus flavus is a yellow variety used in Brazil and known as caruru; Amaranthus viridis in Jamaica; Amaranthus tricolor in the Caribbean[13]
  • Okra, where in Haiti the plant is called Kalalou.[14] Often prepared in a beef stew dish called sos béf ak kalalou, or tomtom ak kalalou (breadfruit with kalalou).[15]
  • Pokeweed species, Phytolacca octandra or "West Indian foxglove" (no relation to garden foxglove, genus Digitalis)[16]
  • Water spinach (Ipomoea aquatica; a form of morning glory)

Callaloo recipes

A Jamaican breakfast including Template:Langr (bottom right)

Callaloo in Trinidad and Tobago and other eastern Caribbean countries is generally made with okra and dasheen or water spinach Ipomoea aquatica. There are many variations of Template:Langr which may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat stew-like consistency. When done, Template:Langr is dark green in colour and is served as a side dish which may be used as a gravy for other food.

Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, using indigenous (Xanthosoma) plants and modified with African influences, such as okra. (See palaver sauce for the West African dish.) Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavour. Callaloo is mostly served as a side dish; for Trinidadians, Bajans, and Grenadians it usually accompanies rice, macaroni pie, and a meat of choice. In Guyana it is made in various ways without okra.

In Jamaica, Template:Langr is often combined with saltfish or other meats, and is usually seasoned with garlic, carrots, local powdered seasoning, tomatoes, salt, scotch bonnet peppers, onions, scallions, thyme, sweet pepper, pimento and steamed. It is often eaten as a side dish with a full course meal, or as either breakfast or dinner with roasted breadfruit, boiled green bananas and dumplings, or bread. It is a popular and versatile dish that is even added to Jamaican patties,[17] called vegetable/vegie/vagan patties,[18] seasoned rice, as well as Fritters

In Grenada, Template:Langr is steamed with garlic, onion and coconut milk and often eaten as a side dish. Grenadians also stir or blend the mixture until it has a smooth consistent texture. Callaloo soup comprising Template:Langr, okra (optional), dumplings, ground provision like yam, potato (sweet and "Irish") chicken and beef is traditionally eaten on Saturdays. It is also one of the most important ingredients in oil down, the island's national dish comprising steamed breadfruit, Template:Langr, dumplings, ground provision, carrot and several varieties of meat—salt fish, chicken, and pork. All of this is steamed in coconut milk and saffron powder.[19]

In the Virgin Islands, Template:Langr is served with a dish of fungee on the side.

In Guadeloupe, calalou au crabe (crab Template:Langr) is a traditional Easter dish.

In St. Lucia, crab Template:Langr is also popular especially as part of the country's Creole day celebrations.[20]

Martinique and Guadeloupe also have a variety served with Creole rice and salt cod salad.[16]

A similar variation is the recipe called laing which is popular in the Philippines, mainly the Bicol region.

The Costa Rican calypso musician Walter Ferguson has written a song celebrating callaloo’s flavour, popularity, and health effects. [21]

See also

  • Calulu
  • Caruru
  • Laulau, similar native dishes from Polynesia
  • List of Jamaican dishes
  • List of stews
  • Trinidad and Tobago cuisine

References

  1. ↑ "callaloo" Merriam-Webster's Dictionary on merriam-webster.com
  2. ↑ "L.P.L.P.". University of Texas Press. 12 October 1990. https://books.google.com/books?id=YSEXAQAAMAAJ&q=kalalu+++. 
  3. ↑ Blount, Ben G.; Sanches, Mary (10 May 2014). Sociocultural Dimensions of Language Change. Elsevier. ISBN 9781483277653. https://books.google.com/books?id=v3-LBQAAQBAJ&q=kalalu+++&pg=PA169. 
  4. ↑ "Kreyol [ Haitian Creole Dictionary"]. https://kreyol.com/dictionary/Kk.html. 
  5. ↑ "callaloo" (in en). callaloo. https://www.dictionary.com/browse/callaloo. Retrieved 2024-06-26. 
  6. ↑ Hamilton, Russell G; Hamilton, Cherie Y (2007). "Caruru and Calulu, Etymologically and Sociogastronomically". Callaloo 30 (1): 338–342. doi:10.1353/cal.2007.0136. ISSN 1080-6512. https://muse.jhu.edu/pub/1/article/217884. 
  7. ↑ "callaloo" (in en). callaloo. https://www.merriam-webster.com/dictionary/callaloo. Retrieved 2024-06-26. 
  8. ↑ Higman, B. W. (2007). "Jamaican Versions of Callaloo". Callaloo 30 (1): 351–368. doi:10.1353/cal.2007.0137. ISSN 0161-2492. https://www.jstor.org/stable/30135936. 
  9. ↑ "Callaloo: more than just iron" (in en). 13 November 2013. https://jamaica-gleaner.com/gleaner/20131113/health/health1.html. 
  10. ↑ Caribbean Islands. Lonely Planet. 2021. p. 243. ISBN 978-1-78701-673-6. 
  11. ↑ Ewing-Chow, Daphne. "Dasheen Plant Could Be The Root Of Caribbean Development" (in en). https://www.forbes.com/sites/daphneewingchow/2020/10/26/dasheen-plant-could-be-the-root-of-caribbean-development/. 
  12. ↑ "The Different Kinds of Edible Corms" (in en). https://www.thespruceeats.com/taro-malanga-eddo-whats-the-difference-2138083. 
  13. ↑ "Amaranth" (in en-US). https://survivalgardener.com/amaranth/. 
  14. ↑ "kalalou in English – Haitian-English Dictionary | Glosbe" (in en). https://glosbe.com/ht/en/kalalou. 
  15. ↑ "Breadfruit With Okra – Tomtom ak Kalalou Gombo – Veritab ak Gombo – Haiti Chery" (in en-US). 22 April 2012. https://www.dadychery.org/2012/04/22/breadfruit-with-okra-tomtom-ak-kalalou-gombo-veritab-ak-gombo/. 
  16. ↑ 16.0 16.1 Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York: Oxford University Press. pp. 131. ISBN 978-0-19-967733-7. OCLC 890807357. 
  17. ↑ Washington, Bryan (23 February 2022). "The Beef Patty Is Jamaica in the Palm of Your Hand" (in en-US). The New York Times. ISSN 0362-4331. https://www.nytimes.com/2022/02/23/magazine/beef-patty-recipe.html. 
  18. ↑ jhanelle.golding (18 February 2022). "Best Vegan Jamaican Patties Recipe – From The Comfort Of My Bowl" (in en-US). https://www.fromthecomfortofmybowl.com/vegan-jamaican-patties-recipe/. 
  19. ↑ Neuman, Scott (11 September 2016). "This Hearty Stew Is A One-Pot Lesson In Grenada's History". NPR. https://www.npr.org/sections/thesalt/2016/09/11/493157111/this-hearty-stew-is-a-one-pot-lesson-in-grenadas-history. 
  20. ↑ "Creole food: The origin of crab callaloo" (in en). https://stlucia.loopnews.com/content/creole-food-origin-crab-callaloo. 
  21. ↑ "Calypso of Costa Rica: Cocoa Plantation Calypso Songs Sung in English" (in en-US). https://folkways.si.edu/walter-ferguson-gavitt/mr-gavitt-calypsos-of-costa-rica/caribbean-world/music/album/smithsonian. 
  • Davidson, Alan. Oxford Companion to Food (1999), "Callaloo". p. 125 ISBN 0-19-211579-0
  • Callaloo – Volume 30, Number 1, Winter 2007, pp. 351–368 – Jamaican Versions of Callaloo
  • Callaloo at the Wikibooks Cookbook subproject



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