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Guyana
noun
Aramanth - an edible green leafy vegetable resembling spinach. It is typically prepared by steaming, often with saltfish
also known as
bhagi, callaloo, ilaloo
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10 comments
Jamaica
Jamaica
J Brown
10 years ago

Also called Calaloo

Guyana
Guyana
patrina
7 years ago

eddo leaf does not look like that

St. Vincent
St. Vincent
6 years ago

True thing, patrina

Trinidad & Tobago
Trinidad & Tobago
SJT
6 years ago

Also called callaloux

Guyana
Guyana
Miah
4 years ago

That ain't no damnnnnnnnnnnnn Eddoe leaf 😕😕😕

Guyana
Guyana
Fatman
4 years ago

Say something. Keep it civil. Don't know who posted that I'm from Guyana and those are not eddoe leaves ...Fatman

Guyana
Guyana
Fritz McLean
4 years ago

Also known as fine leaf callaloo in Guyana, it is like a wild spinach proliferating as a weed among cultivated pot plants in particular.

Guyana
Guyana
Rita
3 years ago

Eddoe Leaf Bhajee is a large leaf taken from the eddoe (a root vegetable) plant. The leaf is usually cut into really small pieces and cooked with coconut milk until it reaches a pulp and is very tasty. Fine leaf bhajee is usually referred to by Guyanese as "Chowrai" bhajee.

Guyana
Guyana
Rita
3 years ago

Eddoe Leaf Bhajee is a large leaf taken from the eddoe (a root vegetable) plant. The leaf is usually cut into really small pieces and cooked with coconut milk until it reaches a pulp and is very tasty. Fine leaf bhajee is usually referred to by Guyanese as "Chowrai" bhajee.

Trinidad & Tobago
Trinidad & Tobago
Sandra
2 years ago

The first 4 photos are amaranth aka chowri bhaji in TT. The Jamaican callalloo is a larger leaved amaranth; its taste is milder. The last photo is, likely, the leaves of the dasheen/taro aka 'callalloo bush' in TT because it is used to make the soup-like dish known as callalloo. The leaves of eddoes and dasheen are almost identical except the latter have a reddish/purple dot at the centre.