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  Re: [aroid-l] off topic: callaloo
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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