Callaloo

Callaloo has become almost a generic name for the leaves of a variety of plants such as taro (dasheen), tannia (malanga) and amaranth (prickly callaloo), which are used mostly for making a soup of the same name. Callalloo soup includes numerous other ingredients, such as crab or pig’s tail, okra and hot peppers. The leaves are also simply cooked and served as a vegetable or mixed with rice, much in the same way as spinach.