Callaloo is a vegetable plant that is grown for its leaves. Callaloo can be compared closely to what many know as spinach. The plant produces large delicious green leaves, the steams are also being edible.
Belizean's have taken this plant, and created many wonderful dishes from the leaves. It is wonderful served fresh in salads, and is a delicious - cooked as a side dis to a main entree.
There seem to be many different varities of Callaloo. Callaloo is a variety of Amaranth. The technical name is Amaranth Tricolor or Amaranth Gangeticus.
Some varieties of Amaranth are grown for seed production, Amaranthus Creuntus and Amaranthus Hypochondiacus are examples. In many cases the leaves of these plants can also be eaten.
Some species are grown for ornamentation like, Love Lies Bleeding and Josephs Coat. You may find Amaranths grown for their leaves, under many different names; Shen Choy, Chinese Spinach, Indian Spinach, Hin Choy, Bush Greens and many other names.
1 pound callaloo leaves or spinach
6 c. chicken stock
1 onion, chopped
1/2 pound salt beef, fat removed and diced
1/2 tsp. ground black pepper
6 Tbsp. minced shallots
1/4 tsp. dried thyme
1 green chile pepper, chopped
1 cup okra
1/2 pound crabmeat
- Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
- Add the okra, and cook for 8 minutes.
- Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.