Vegetables
Grenadian Callaloo
Callaloo
Grenada
Dasheen (taro) leaves, the island's favorite greens; the elephant-ear-shaped leaves of the dasheen plant; used in oil down, callaloo soup, and as a side dish; a staple of Grenadian cuisine; rich in vitamins and minerals; the callaloo of the Spice Isle; the green that defines Grenadian cooking.
Original eatfuls sticker artwork
What it is
A closer look at Grenadian Callaloo.
Dasheen (taro) leaves, the island's favorite greens; the elephant-ear-shaped leaves of the dasheen plant; used in oil down, callaloo soup, and as a side dish; a staple of Grenadian cuisine; rich in vitamins and minerals; the callaloo of the Spice Isle; the green that defines Grenadian cooking.
What to look for
Know it when you find it.
The leaves should be fresh and green; dasheen (taro) leaves; used in oil down and callaloo soup; the island's favorite greens; a staple of Grenadian cuisine; rich in vitamins; the callaloo of the Spice Isle; the green that defines Grenadian cooking.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Grenadian Callaloo.
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Colombia
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Uganda
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A named Ugandan greens dish from the north, simmered with onion and groundnut.
Åland Islands
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Andalusia, Spain
Alcauciles fritos
Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.
Ethiopia
Amicho
አሚጮ
The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.