This vegetable is known very well all over the world under different names or spellings.
There has never been an actual English word for it.
It has been used in the Caribbean, particularly Jamaica, for many, many years.
Although I mention the word the Caribbean, only the Jamaicans are using it.
The rest of the Caribbean islands may grow it, but do not know anything about it.
It is also a big favorite of people of Greek heritage.
They refer to it as Vlita Xorta or simply Horta (vegetable).
It is also grown in certain parts of Canada during the summertime.
It needs special care during cultivation because it requires large amounts of water and the stalk has to be protected from the wind because it is very fragile.
The beautiful part about this vegetable is that you do not have to go to the fields to grow, water and harvest to enjoy it.
Mr. Spyros Peter Goudas brings it right to you.
Simply open the can, drain the water, and add some Olive Oil and lemon.
Enjoy it as a nightcap and, additionally, without making any medical claim: it will definitely increase your blood circulation.
It is also one of the few vegetables with high contents of Vitamin A, Calcium, Iron and Vitamin C.
And one of most incredible facts of this vegetable is that it is a low-calorie vegetable.
As simple as it looks upon opening, it is difficult to can because it has to be carefully picked, cut and washed thoroughly to remove soil residue.
Below you can see a picture of the Callaloo plant.
Mimi Karambatos, in the picture below, grows Callaloo every year.
When the Callaloo is ready for harvest, she calls Mr. Goudas to come and pick up some for his personal use.
Should you not find Mr. Goudas Callaloo on your local supermarket shelf, ask the store manager to get it for you, or you can simply visit an Oriental or independent grocery store.
The above recipe and picture is courtesy of Spyros Peter Goudas.
All rights reserved.
No reproduction for commercial use is allowed
without the express permission of the copyright holder.
How to cook Jamaican callaloo simmered with green bananas in a lovely coconut sauce.
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Callaloo a easy to grow & nutritious staple of Jamaican food is described by Joan Kerr.