-=> Quoting Shawn Highfield to Ruth Haffly <=-

 SH> calaloo N salt fish

 SH> To be honest I don't know, I will ask them when I'm in next, I don't
 SH> quite know how to describe it.  Salty, Vegital, hint of spicy, pepper.
 SH> Kind of like that...

Callaloo is a method of cooking greens. In Jamaica the main green
leafy vegetable used is a local amaranth. They stew it with
tomatoes, hot and mild peppers, onions or scallions and sometimes
salt fish.

In Trinidad taro leaves are the most commonly used vegetable. They
also add okra, coconut milk and crabmeat.

Caribbean people with a South Asian heritage make their callaloo
with kangkong (water spinach).

You can use any available green including pigweed (lamb's quarters)
or spinach both of which are amaranths.

To confuse things callaloo is not only the name of the dish it's
also the common name for several plants, be it an amaranth, taro or
some other green leaf thing depending on which island you're on.

And saltfish (one word, not two) refers to salted and dried cod,
from Newfoundland which commonly was shipped to Jamaica in return
for sugar, molasses and rum in colonial times.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Callaloo Cookup
 Categories: Caribbean, Fish, Pork, Stews
      Yield: 4 Servings
 
    1/2 lb Saltfish
      2 oz Salt pork
      4 c  Water
      1 lb Callaloo
      2 c  Rice
      6    Cooking tomatoes
      1    Clove garlic
      1 sm Onion
      1    Scallion
      1    Scotch bonnet
      1 tb Butter or margarine
 
  Soak saltfish, remove bones and break up flesh into small pieces.
  Wash and dice salt pork. Fry pork in large heavy pot until brown.
  Wash and chop callaloo and seasoning except pepper. Add water to
  pot with pork and heat to boiling. Add fish, callaloo, seasoning,
  and rice. Add whole pepper and butter or margarine, cover and
  simmer, 25-30 minutes until rice is tender.
  
  Lane Morgan, The Jamaican Chef on soc.culture.caribbean
 
MMMMM
                                    
Cheers

Jim


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