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Callaloo
Appears in
Published 1973
This is perhaps the most famous of all the creole soups and there are even more versions of it than there are ways of spelling its name. It turns up as Calaloo, Callilu and Callaloo. Trinidad is most generally credited with it, but it also turns up in other islands ” Jamaica, Grenada, Haiti, Martinique, Guadeloupe, to name a few.
Essential to the dish is callaloo, which is a name given the young leaves of certain aroids, such as taro. And here one really runs into trouble with names, since this refers to a diverse group of tropical plants with edible tubers, and sometimes edible leaves.