Callaloo

The young leaf of the dasheen tuber and various members of the same family that includes eddoe and taro, callaloo has a flavour rather like strong spinach. You are most likely to find it in West Indian markets. The dish called callaloo is probably the best known of all the Island soups, the Trinidadian version of which traditionally includes salt pork, blue crab and okra, the latter giving it a similar glutinous texture to the gumbos of Louisiana.

The leaf is also served as sahina, callaloo leaf fritters. Blanched leaves are squeezed dry, chopped and combined with coarsely mashed cooked lentils, chickpea flour, baking powder, turmeric and salt. This is mixed to a thick batter with water and deep-fried in spoonfuls.