It’s abundant and ubiquitous across the Caribbean. And it’s called by about as many different names are there are islands that grow it. It’s not well-known in mainstream North America. But Callaloo is about to invade my home town…
It sounds as joyous, piquante and playful as its homeplace – Jamaica… And Callaloo is coming to play in a well-known market garden in my town, Ottawa….
Overlooked but not unknown
Callaloo is the preferred native name of this short, bushy, leafy green. But it is much better known here in Canada as Amar-anth, or Caribbean Spinach. Gardenorganic.uk. org, notes, also known as, “doogi, bayam, chaulai, arowo jeja, vli-eta, ca-raru and noteshak (green or pale) or laal shak (red leafed) dependent on leaf colour.”
This versa-tile plant can be har-vested young, as a microgreen, or as a spinach surrogate. And it can be used, raw or cooked, in any way spinach can.
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A superfood…
Callaloo is another of those superfoods that’s been largely overlooked in North America and Europe. But it’s a veritable cornucopia of essential nutrients and heath benefits.
It’s touted as a good source of iron, vitamin A, calcium, and fiber. And it’s one of those rare plants, like quinoa, that delivers a complete dietary protein.
Although exhaustive studies have not been carried out, it’s believed that Callaloo can confer diges-tive, cardio, cognitive, bone, skin and hair benefits. And it’s getting play these days as an antioxidant and immune system booster.
A popular dish
Callaloo is also popular as a standalone steamed/sautéed veggie dish in many Caribbean locales.
The classic Jamaican version calls for garlic, scallions, thyme, onions. mushrooms and sweet peppers. Folks often add other fresh veggies they have on hand.
Vital handling tips for preparing Callaloo include:
DON’T overcook Callaloo. You’ll destroy many of its rich nutrients.
DON’T add water when cooking. It has enough moisture to produce a juicy ‘gravy’ of its own. Even when you start off sautéing or wok-frying it, it’ll develop a rich soupy stew by the time all the ingre-dients are toothsomely tender.
DO expect Callaloo to taste somewhat stronger and more piquante than spinach, though many cooks consider it a ‘plug-in’ substitute or for the latter. You can always cook Callaloo longer to moderate its flavour if desired.
Try growing it at home…
If you can find Callaloo in a local Caribbean or Asian grocery, and find that you enjoy it, you can try growing it at home. Seeds are available from most garden seed suppliers.
You can grow Callaloo year-’round in window boxes, hydroponic set-ups, and greenhouses all year long, in regular seedling ‘flats’. It grows so easily, it’s regarded by some gardeners as a weed!
My take
The Jamaican seasonal workers who convinced their boss at Foster Family Farm here in Ottawa to try cultivating Callaloo say they can’t get along without it. For them, it’s ‘the taste of home’. It’s also be-loved in Grenada, Dominica, Trinidad and Tobago, Belize and Guyana.
See what this cheeky green can add to your produce experience!
~Maggie J.