Callaloo

Callaloo is a generic name given to the large, green leafy tops of the taro and malanga families of edible tubers which include the dasheen, eddo, and tannia or coco yam among others. “Cook it just like spinach,” I was advised when I first came across it, but then I was told how callaloo is turned into a soup of the same name, made with milk, okra, salt pork, spices and coconut milk. No spinach is ever that good! But in fact spinach can be used in recipes calling for callaloó, as can chard. Buy for consumption on the same day; wash it quickly, chop coarsely and do not overcook. (43)