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Cocido (Spanish:) [a] or cozido (Portuguese: ⓘ) [b] is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. [ 1 ] [ 2 ] Etymology
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 is often served with cornmeal coo coo, [9] plantain, cassava, sweet potatoes, dumplings, rice, and curried crab. [10] However Trinbagonian callaloo isn't prepared or served the same as Jamaican callaloo. [11] Pelau is a very popular rice-based dish in Trinidad and Tobago. As well as dhal and rice, rice and stewed chicken, pork, ox-tail ...
Cocido montañés is a warm and heavy dish whose origin is the 17th century and it was cooked to fight against the cold and wet climate in the Cantabrian mountains. For that reason it is most commonly eaten during winter and at the largest meal of the day, lunch. The pork is killed during the autumn and preserved to be used during winter.
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.
Callaloo may refer to: In cuisine: Callaloo, a Caribbean dish sometimes called pepperpot, made with the leaves of a plant also called "callaloo" Amaranthus, a genus of herb used to make the dish; Malanga, or Xanthosoma, a plant used to make the dish; Taro, a plant used to make the dish "Kalalou" is Haitian Kreyol for Okra; In academia:
Cantabrian cocido montañés. A popular Cantabrian dish is cocido montañés (highlander stew): a rich stew made with beans, cabbage, and pork. Seafood is widely used and bonito is present in the typical sorropotún or marmita de bonitu . Recognized quality meats include Tudanca veal and game meat.
Other popular local dishes include callaloo soup, Accra (a fried snack composed of flour, egg, seasoning and the main ingredient of saltfish, usually prepared around Easter), green fig salad, cocoa tea (a traditional breakfast spiced hot drink) and bakes (which is a fried bread; it is also referred to as floats) among others. [2] Golden apple