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Ancestral Cooking Forum


When you grow up in a westindian family, you will know about Kalaloo. Please read the history and tried it for yourselves. It is wonderful and so healthy for your body and soul. Enjoy! Feeling hot hot hot!!!


"Callaloo, the Caribbean version of gumbo, comes out of Africa with a history as rich as the dish itself. See Callaloo. Its foundation in green leaves and vegetables, the ways of cooking callaloo apply to many other vegetables and dishes.

Pick healthy green dasheen leaves with a large purple dot, or substitute other related varieties, another callaloo-named green called Chinese spinach or Indian kale, ordinary spinach, Swiss chard, or even wild greens like tender lamb's quarters or delicate French sorrel.

Okra is often added for taste and as a thickener (see recipe). The tender Caribbean eggplant is a welcome, and thickening, addition."

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Messages In This Thread

Re: Callaloo/Kalaloo

18 Dec 2002 :: 14 Nov 2008
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AfriGeneas ~ African Ancestored Genealogy