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Callaloo is a delicious Caribbean leaf vegetable, traditionally known as amaranth. It is similar to spinach and versatile in the kitchen as it can be used in stews, curries or salads. It is also a standalone side dish.
Callaloo is a healthy choice that contains a variety of vitamins and minerals. Vitamin C is a powerful antioxidant that's abundant in callaloo. The leaves are a good source of fiber and protein as well.
In the Philippines, amaranth is called “kilitis” or “kulitis” in Tagalog. Ilocanos call it “kalunay”. Perhaps callaloo is not common because we have taro leaves instead. Taro leaves and stems are wider and bigger than callaloo. But it is quite tedious to prepare because we have to dry this under the sun for days. In addition, we cook the dried taro leaves with coconut milk. The dish is called “Laing”. I hope we can propagate this plant to more regions in the Philippines because of the many health benefits, easy to grow, prepare and cook.
In Canada, we don’t have taro leaves but we can grow callaloo in our backyards. This is one of the many vegetables that I plant during summer time. It is easy to grow. The callaloo plant plants can last until late fall.
Last year tried to cook laing using kale. This time I will use callaloo.
I hope you will watch the video from start to end. I am sharing many preparation and cooking techniques. BTW, the list of ingredients used is shown below.
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LAING (CALLALOO IN COCONUT CREAM)
Ingredients
1 bundle (around 25 pieces) callaloo
½ head garlic, minced
1 thumb sized ginger, sliced
1 medium onion, sliced
3 pcs. long green peppers
Cooking oil
For Flavorings:
¼ C dried and salty small shrimps
A splash of fish sauce
¼ C vinegar
1 can coconut milk
1 t mushroom powder
Salt to taste
For Add-Ons:
3-5 pcs. cooked and peeled large shrimps
2 pcs. fried mackerel cut in half
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