Callaloo: Our Soup of Choice

| 1/6/2012 3:56:24 PM

 Callaloo Dish 2 

Carolyn Evans-Dean head shotIn January, we are usually drowning in gallons of turkey soup. This holiday season, I broke with tradition and refused to make soup with the nearly naked carcass. I did pick the bones clean for turkey salad, though, and buried them deep within the compost pile. I just wasn’t in the mood for such a traditional taste this year and neither was anyone else in the family. Instead, we were pining for callaloo.

 While many may not have heard of callaloo, it is a well-known dish served around the world. It is especially popular in South America, West Africa and in the Caribbean,. Every region has its own way of seasoning and serving it. In the US, callaloo can often be ordered in Jamaican restaurants. Rich in vitamins and antioxidants, they are a healthy addition to the diet.

Although it is a member of the amaranth family, cooked callaloo is similar in taste and texture to spinach. However, it can be seasoned a number of ways. In our house, it is served as a savory vegetable and meat stew or over rice. My recipe isn’t the traditional taste of Jamaica, but rather the result of what happens when a crazy-Bahamian-urban-farming-foodie gets her hands on new and exciting ingredients to play with. As much as I claimed to not want turkey soup, I still used turkey in my recipe!

 It is also a treat that can only be prepared during the summer because the greens are not sold in local stores. Instead, we raise the plants in the garden each year and gorge ourselves on them while we can.

Callaloo Plants 

1/8/2012 2:42:44 PM

Carolyn, where do you buy such a thing as Callaloo seeds? It sounds quite delicious. I do love soup just about any time of the year. It's easy to make, usually is quite healthy, and I always make a big old pot and can the left overs for another day. Have a great soup day.

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