What Do Jamaicans Call Callaloo?

November 28, 2025 •

3 min read

In Jamaica, the term callaloo refers to both the amaranth leafy green vegetable and the savory steamed dish prepared from it, a straightforward naming convention that contrasts with other Caribbean island traditions. This simple name is used for both the raw ingredients and the final cooked meal.

Quick Summary

Jamaicans use the term callaloo for both the leafy amaranth vegetable and the popular steamed dish made from it, typically seasoned with aromatics and served for breakfast. This contrasts significantly with other Caribbean regions where the name might refer to a different plant or a thick soup.

Key Points

Simple Naming: In Jamaica, 'callaloo' refers to both the amaranth green and the dish made from it, with no separate name for the plant.
Amaranth Green: The specific plant used for Jamaican callaloo is a type of amaranth (Amaranthus viridis), differentiating it from the taro or dasheen bush used elsewhere.
Distinct Dish: The Jamaican version is a steamed or sautéed vegetable side dish, not a thick, pureed soup like the Trinidadian callaloo.
Breakfast Staple: It is a very popular breakfast item, frequently paired with other traditional Jamaican foods such as ackee and saltfish or fried dumplings.
Flavor Profile: The dish's flavor comes from fresh aromatics like onion, garlic, thyme, and the fruity heat of a Scotch bonnet pepper.
Regional Differences: It is important to remember the term's different meanings across the Caribbean to avoid confusion, especially with Trinidadian cuisine.
Nutritious: As a leafy green, Jamaican callaloo is packed with vitamins and minerals, contributing significantly to a healthy diet.

The Simple Answer: Callaloo Is Callaloo

Unlike many other Caribbean islands where the name might signify a complex stew, in Jamaica, the term “callaloo” refers to the specific leafy green vegetable itself, which is a variety of amaranth. The cooked dish prepared from these leaves is also simply called callaloo. There is no special name for the plant versus the finished meal; it is one and the same to Jamaicans. This simplicity in naming is a point of distinction in Caribbean cuisine and often a source of friendly confusion among those from different islands. The Jamaican version is a beloved staple, often served as a hearty breakfast side or as part of a larger meal throughout the day.

The Callaloo Plant in Jamaica

The specific variety of amaranth used for Jamaican callaloo is often Amaranthus viridis, known locally as 'garden callaloo'. This plant produces tender, mild-flavored leaves that are an excellent source of vitamins A, B, and C, as well as iron, calcium, and protein. These leaves are picked when young and fresh, offering the best texture and flavor. The plant is relatively easy to grow and thrives in warm climates, making it a reliable crop for home gardens across the island. The tradition of cultivating and consuming this green has deep roots, showcasing the resilience and ingenuity of Jamaican food culture.

Jamaican Callaloo vs. Other Caribbean Versions

The distinction between Jamaican callaloo and versions from other islands, particularly Trinidad and Tobago, is a frequent point of discussion among food enthusiasts. The table below highlights these key differences:


Feature	Jamaican Callaloo	Trinidadian Callaloo
Main Leafy Green	Amaranth leaves (e.g., Amaranthus viridis).	Dasheen bush leaves (taro).
Final Dish Texture	Steamed or sautéed tender greens, served as a side dish.	A thick, pureed, and soupy dish.
Key Ingredients	Onions, garlic, thyme, Scotch bonnet pepper.	Dasheen leaves, okra, pumpkin, coconut milk, seasonings.
Alternative Names	None widely used; occasionally called "spinach" in a general context.	Often called bhagi when referring to amaranth greens.

As seen, the two dishes are fundamentally different, using different primary ingredients and yielding a completely different texture and flavor profile. Being mindful of these regional variations is crucial to understanding Caribbean cuisine.

How the Jamaican Dish Is Prepared

A typical preparation of Jamaican callaloo is simple yet flavorful, focusing on allowing the natural taste of the greens to shine. The leaves are first washed thoroughly and then chopped. They are sautéed with a sofrito-like base of onions, garlic, and scallions in a pot. A key component is the inclusion of a whole Scotch bonnet pepper, which infuses the dish with a fruity heat without overwhelming it. A sprig of fresh thyme adds an earthy aroma. A small amount of water or chicken stock is added, and the greens are left to gently steam until tender. The result is a vibrant, savory, and incredibly healthy side dish.

Here is a list of key ingredients for a classic steamed Jamaican callaloo:

Fresh callaloo (amaranth) leaves and tender stems
Onion, chopped
Garlic cloves, minced
Scallion (green onion), chopped
Thyme, a fresh sprig
Scotch bonnet pepper, left whole for flavor
Vegetable oil or butter
Salt and black pepper to taste

Serving Jamaican Callaloo

In Jamaica, callaloo is a versatile dish enjoyed at any time of day, though it is famously a breakfast staple. It is often paired with the national dish, ackee and saltfish, for a classic morning meal. Other popular accompaniments include boiled green bananas, boiled dumplings, or roasted breadfruit. The tenderness of the cooked greens and their savory flavor make them a perfect complement to starchy foods and salted fish. Beyond breakfast, it can be served as a side with stewed meats or curry dishes, showcasing its adaptability within Jamaican cuisine.

Conclusion

To summarize, when considering what do Jamaicans call callaloo, the answer is refreshingly straightforward: they call it callaloo. This single term applies to both the amaranth plant itself and the savory, steamed dish made from it. The Jamaican method of preparation, utilizing fresh amaranth leaves, simple aromatics, and a touch of Scotch bonnet, creates a dish distinct from the coconut-milk-based callaloo soup found in other Caribbean islands like Trinidad. The versatility and nutritional value of this leafy green have cemented its place as a cherished staple in Jamaican culinary tradition.

For more insight into the botanical side of this culinary staple, the New York Botanical Garden offers information on the cultivation of amaranth.

Frequently Asked Questions

No, Jamaican callaloo is not the same as spinach, though it is often compared to it due to its leafy green nature. Jamaican callaloo is made from amaranth leaves, while spinach comes from a different plant. Spinach can be used as a substitute if amaranth is unavailable, but the flavor and texture will differ.

The key difference is the main ingredient and the resulting dish. Jamaican callaloo is made from sautéed or steamed amaranth greens, while Trinidadian callaloo is a thick, pureed, soup-like dish made with dasheen (taro) leaves, coconut milk, and okra.

The name varies by island. In Trinidad and Tobago, amaranth greens are sometimes called bhaji, and the term callaloo refers to the dasheen-based soup. In general, the specific leaf used and the preparation style depend on the island.

Jamaican callaloo typically comes from the amaranth plant, specifically a variety known as Amaranthus viridis. It is an indigenous plant to the region and a nutritional powerhouse.

Jamaican callaloo is a versatile dish, but it is traditionally served with breakfast foods. Common accompaniments include ackee and saltfish, fried dumplings, boiled green bananas, and roasted breadfruit.

While fresh callaloo is preferred for its superior flavor and nutritional value, canned callaloo can be used, though adjustments might be necessary to prevent the dish from becoming too soupy. Fresh is always the authentic choice.

The level of spiciness depends on the preparation. A whole Scotch bonnet pepper is traditionally used to infuse the dish with flavor rather than intense heat. However, if the pepper is broken, it will release more heat, resulting in a spicier dish.