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Callaloo (/ ˌ k æ l ə ˈ l uː / KAL-ə-LOO, [1] Jamaican Patois:; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) [2] [3] is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant ...
Callaloo, A Journal of African Diaspora Arts and Letters, is a quarterly literary magazine established in 1976 [1] by Charles H. Rowell, who remains its editor-in-chief.It contains creative writing, visual art, and critical texts about literature and culture of the African diaspora, and is the longest continuously running African-American literary magazine.
Ronald Augusto da Costa (Rio Grande, Rio Grande do Sul, August 4, 1961) is an experimental and visual poet, initially linked to the poesia marginal, poetry critic, editor, musician and songwriter of southern Brazil, with an associated editor to the website of the Sibyl, created by the poet Charles Bernstein and Régis Bonvicino, [1] besides being renowned for his studies of world black literature.
Jamaican patty, a savoury and spicy pastry filled with meats (such as beef, curried chicken, goat, shrimp, lobster), or other ingredients like ackee, callaloo, cheese, soy or vegetables etc. Jerk meats, usually chicken and pork, but may include sausages and seafood. Jamaican Malah chicken; Liver (typically brown stew chicken or cow's liver)
The callaloo, as well as the scotch bonnet peppers used in the pork’s barbecue glaze, were grown by Williams’ father. “These are all straight from Jamaica and reimagined.”
A traditional food plant in Africa, amaranth has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care. [62] In Bantu regions of Uganda and western Kenya, it is known as doodo or litoto. [63] It is also known among the Kalenjin as a drought crop (chepkerta).
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Callaloo is a dish containing leafy vegetables such as spinach and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character. The variety of dessert dishes in the area also reflects the mixed origins of the recipes.