Presented by Duncan Edwards

 

Yesterday I showed the difference in the leaves we use to make our native and world RENOWN CALLALOOS

1. Trinidad callaloo is "Jelly-like" and is made with okra, pumpkin, onions, pimento peppers, scotch bonnet peppers, green onions, and thyme, (if desired crab or salt meat is used) all cooked in fresh coconut milk. and one of our prized national dishes(It is a labor of culinary love and it is known worldwide. It is made with deveined Dasheen/Taro or Spinach leaves If you are not familiar, visit our website, https://www.caribbeandelights.ca or please google it for more education and enlightenment.

 

2. Jamaica Callaloo is made with Spanish callaloo or amaranth leaves. It is a popular Internationally renowned dish made with onion, garlic, tomatoes, thyme, Scotch bonnet pepper, and choice seafood additions if desired. They are distinctly different in appearances

 

We have added the two dishes to illustrate the variants

Hopefully for those who are unaware we promise to help introduce you to foods of the Caribbean and the Rest of the world, and this we hope is another effort

 

 

*Trinidad callaloo's photograph is courtesy of food.com

 

*Jamaica Callaloo's photograph is courtesy of sidechef.com