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From: "Julius Boos" <ju-bo at msn.com> on 1997.04.12 at 20:05:41(609)
Dear Tsuh yang,
Thank you for your note re the recipe for callaloo.
I`ll be giving this month`s talk in Miami on edible Aroids, and this will be
one of them. I`m presently preparing the recipes, and will send a copy to you
as soon as they are ready! It really is a delicious dish. We can`t obtain
the land crabs here, but shrimp or crab of any kind will do. What I do not
like is that some people substitute canned spinach for the taro leaves, and in
MY opinion it is`nt even close! The taro leaves have a "special" flavor that
can`t be duplicated.
From: piaba piabinha at yahoo.com> on 2003.08.01 at 21:39:03(10469)

would anyone know what plant is also referred as
callaloo? found this leafy vegetable in chinatown
that they said it's callaloo but it's not an aroid,
more like a big leafy spinach.

does anyone know of a good website for asian

From: MossyTrail at cs.com on 2003.08.02 at 00:59:42(10470)
piaba wrote:

>would anyone know what plant is also referred as
>callaloo? ?found this leafy vegetable in chinatown
>that they said it's callaloo but it's not an aroid,
>more like a big leafy spinach.
The callaloo of Trinidad is the leaf of taro. As to whether the name is also applied to other vegetables, I do not know.

Jason Hernandez

From: "Julius Boos" ju-bo at msn.com> on 2003.08.02 at 02:20:42(10471)
Hello right back at you, my friend Tsuh Yang,

It is an Amaranth species, it is called 'Jamaican spinach'/calallo' in some ethnic groceries, (it can also be bought in cans as 'callaloo' in Jamaican groceries) and fresh picked as 'chori badji' in Indian groceries here in Florida. Floridians call it 'pig-weed', one of the wild forms is VERY spiny. Sauteed in a little oil or butter w/ garlic, onion , b'pepper, salt, and tomatoes and served over rice, it is superb. Add a little curry for an Indian/Asian flare. Americans I have turned on to it have commented that it beats by FAR the more traditional turnip , collard or other 'greens'. It has an almost nutty flavor. The word 'calaloo' is derived from a Brazilian native word meaning 'leafy vegetable' (per Eduardo Goncalves). The word is used in the W. Indies for several different plants/dishes. As Jason reported, in Trinidad it is made with young taro (dasheen) leaves, okra and land crabs, In Jamaica it is the Amaranth sp. that is cooked w/ okra, and in Haiti either the amaranth or Taro
('Ma Zombelle'--? spelling) leaves w/ okra are used.
Good eating!

Julius Boos

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