callaloo

American  

[kal-uh-loo, kal-uh-loo] / ˌkæl əˈlu, ˈkæl əˌlu /

noun

Southern Cooking.

1. a thick soup of crabmeat, greens, and various seasonings.

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Etymology

Origin of callaloo

First recorded in 1695–1700; compare Jamaican English calalu, any of a variety of greens used as an ingredient in soup, from Latin American Spanish (Cuba, Puerto Rico) calalú, Portuguese carurú, said to be from Tupi caárurú thick leaf

Example Sentences

She grows peppers, tomatoes and cucumbers, along with leafy callaloo — similar to collard greens in Black Southern cuisine.

From Los Angeles Times

During a recent family getaway to Jamaica, I devoured at least one helping of callaloo every day.

From Washington Post

Callaloo is both the name of a dish, a staple all over the Caribbean, and the vegetable it is made with — the leafy greens from amaranth, taro and other plants, depending on the region.

From Washington Post

Throughout my stay, I enjoyed callaloo at breakfast, lunch and dinner, prepared various ways — always with onions, scallions, garlic, thyme and a bit of Scotch bonnet pepper, but sometimes simmered with tomatoes, or with bits of red bell pepper or shaved carrot, and sometimes topped with crispy bits of bacon.

From Washington Post

Because I enjoyed the way bits of stem added texture to the callaloo dishes I tried, I included the tender stems of the greens I used, too.

From Washington Post