Xanthosoma

Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish served in different variants in across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaaji), 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 different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians primarily use taro/dasheen bush for callaloo, while Jamaicans and Guyanese use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice'). It should be understood that the 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago in terms of main ingredient (the leaf used) and other ingredients included (for example, Jamaicans tend to use only callaloo leaf, salt, onions, escallion and simply steam the vegetable, while Trinidadians use okra and coconut milk to make an entirely different dish with a different taste and consistency).

Plant sources for Callaloo leaves[link]

• Taro - also called dasheen in the West Indies the leaves of this root crop are used in the Trinidadian version of the dish
• Tannia or Malanga (Xanthosoma) called calalu in Puerto Rico
• Amaranth species include Amaranthus spinosus used in the West Indies; A. flavus is a yellow variety used in Brazil and known as caruru; Amaranthus viridis in Jamaica
• Pokeweed species, Phytolacca octandra or "West Indian foxglove" (no relation to garden foxglove, genus Digitalis)
• Nightshade species, Solanum americanum
• Water spinach (Ipomoea aquatica; a form of morning glory)

Callaloo recipes[link]

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

Callaloo is widely known throughout the Caribbean like Haiti and has a distinctively Caribbean origin, created by enslaved Africans using ideas of the indigenous people along with both African (okra) and indigenous (Xanthosoma) plants (See Palaver sauce for the West African dish). African Americans also invented a version of the original West African dish known as collard greens. Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavor. 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, callaloo is often combined with saltfish and is usually seasoned with tomatoes, onion, escallion, scotch bonnet peppers and margarine/cooking oil and steamed. It is often eaten with roasted breadfruit, boiled green bananas and dumplings and it is a popular breakfast dish.

In the Virgin Islands, callaloo is served with a dish of fungee on the side.

In popular culture[link]

Jimmy Buffett released a song about the dish entitled Callaloo on the "Don't Stop the Carnival" album. Callaloo was mentioned in the The Cosby Show Season 7 episode "27 and Still Cooking".

Dead prez released a song titled 'Be Healthy' in which callaloo is mentioned among a list of supposedly healthy foods and good lifestyle practices.

References[link]

• 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

External links[link]

Wikibooks Cookbook has a recipe/module on Callaloo

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Self-portrait of Ferguson

Walter William Ferguson was born in New York City in 1930. He received his formal art training under scholarship at Yale School of Fine Arts and Pratt Institute. He has exhibited widely in Israel and abroad and his paintings are in many private collections.

Noted for his versatility, Ferguson paints a wide variety of subjects from wildlife to portraits and landscapes. His classical technique combined with modern design have been developed over 60 years and honed to a high degree of sensitivity.

In addition to his fine art, Ferguson has produced limited editions of serigraphs and litho-offsets prints. He has written and illustrated seven books and illustrated 26 books and many articles. He was commissioned by LIFE magazine to illustrate endangered species. Ferguson wrote and illustrated a book on The Mammals of Israel. His paintings have helped raise funds to reintroduce into Israel animals that became extinct since Biblical times.

Ferguson has worked for the American Museum of Natural History where he did paintings reconstructing extinct animals. He moved to Israel in l965 where he briefly taught art at Bezalel School of Art. He has been staff artist for the Department of Zoology of the Tel Aviv University for 29 years. In addition to his fine art, Ferguson has contributed to zoology and paleoanthropology.

References[link]

• Ferguson, Walter Birds of All Kinds, Golden Press, 1959
• Macclintock, Dorcas, Ferguson, Walter, Squirrels of North America, Van Nostrand Reinhold, New York, 1970
• Ferguson, Walter W., Living animals of the bible, New York, Charles Scribner's Sons
• Ferguson, Walter W. The Mammals of Israel. Jerusalem: Gefen, 2002

External links[link]

• The artist at work