Callaloo (sometimes callalloo, calalloo, calaloo or kallaloo) is a popular Caribbean vegetable dish. It's an incredibly nutritious green that can also be juiced and added to your favorite green juice recipe. 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 the mainland China where the greens are called by name yin-tsai (A. tricolor or Chinese spinach), it is employed in stir-fries and soups. Young leaves can be used in salads while more mature leaves can be cooked. The flower buds … Light green leaves are great in stews, stir fries and soups, having a tangy, spinach-like flavor. • Great in balancing digestive health due to fiber content- fiber is the roughage that helps to clean up the intestinal tracts, creating a feeling of lightness while eliminating toxic waste from the body. Common Name(s): Amaranth, Callaloo, Jamaican Callaloo Latin Name: Amaranthus spp. You can serve this dish with saltfish, johnny cakes, breadfruit, and boiled green plantains, if you wish to really partake in island gyal tings dem. Health Benefits of Jamaican Callaloo / Amaranth Greens. In Guadeloupe, "calalou au crabe" (crab callaloo) is a traditional Easter dish. Growing Habits of Callaloo Callaloo is a widely known Jamaican herb that typically can be found growing wild in abundance anywhere from the … Only registered users can write reviews. The herbal plant called Callaloo is the popular Jamaican name for what is otherwise known as Amaranth greens. The flower buds and seeds can also be eaten. Smooth, bright, tender leaves that can be steamed lightly or even eaten raw. 1, 2007, pp. Easy to grow in warm weather. Having ample potassium in the body helps move oxygen to the brain which stimulates n… Callaloo soup comprising callaloo, okra (optional), dumplings, ground provision like yam, potato (sweet and "Irish") chicken and beef is traditionally eaten on Saturdays. The abundant leaves are usually eaten cooked, and are sometimes referred to as Chinese spinach. There are many variants across the Caribbean, depending on the availability of local vegetables. It's an incredibly nutritious green that can also be juiced and added to your favorite green juice recipe. 351–368 -, This page was last edited on 12 November 2020, at 16:00. Easy to grow in warm weather. The main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including callaloo, but not Spinach or bhaaji due to taste and texture), taro (known by many local names, including dasheeen bush, callaloo bush, callaloo, or bush) or Xanthosoma (known by many names, including coco & tannia). Amaranth leaves are a good source of potassium. Mowa, callaloo or amaranth leaves are very rich in nutrients. Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavour. "Callaloo" in Trinidad is used in a variety of dishes including Callaloo soup or "oil down". It is also one of the most important ingredient in Oil Down, the Island's National Dish comprising steamed breadfruit, callaloo, dumplings, ground provision, carrot and several varieties of meat--salt fish, chicken, pork. Young stems are tender enough to steam, and mature stems have a light, fluffy pith that tastes and feels similar to summer squash. Callaloo Amaranth Greens. The study also found that tocotrienols may be protective against cancer and have anti-inflammatory qualities. Light green leaves are great in stews, stir fries and soups, having a tangy, spinach-like flavor. Per 100 grams, they contain 90 % Vitamin C, 73% Vitamin A, 19% folate, 12% Vitamin B6, 57% manganese, 28% calcium, 17% iron and a lot of other nutrients like magnesium, copper, phosphorus and selenium in smaller quantities. It is often eaten with roasted breadfruit, boiled green bananas and dumplings and it is a popular breakfast dish. Grenadians also stir or blend the mixture until it has a smooth consistent texture. The ingredients are added and simmered down to a somewhat stew-like consistency. Try Callaloo sauteed with onion, garlic, thyme, chopped tomatoes, and some scotch bonnet.