A leafy green vegetable common in Caribbean cooking, used in soups and stews, similar to spinach or kale.
From West African languages, brought to the Caribbean through the slave trade; possibly related to Twi or Bantu language roots. The word eventually entered Caribbean English and is now standard in creole cuisines throughout the region.
Callaloo is a living word that traveled across the Atlantic in people's memories and recipes—the food itself became so important to Caribbean identity that it's now a national dish in several island nations.
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