Callaloo with Fried Eggplant, Green Banana and White Yam

 

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Living in California, I can almost always find cassava (yucca) in any Mexican grocery stores, however I do have to venture out of my city to find dasheen, white yam, green banana or yellow yam.  This was one of those days where I seriously craved ground provisions (white yam and boiled green bananas). My long journey to the Caribbean grocery store was well worth the drive. I had already envisioned myself cooking in the kitchen. Those provisions would pair well with steamed callaloo aka amaranth. It had been a while since I’ve had callaloo. Effortlessly, I poured all the love I had into making this dish extra special. I fried an eggplant (because I love fried eggplant) and served it on the side.  This was my first time pairing eggplant with callaloo and it definitely won’t be the last. The callaloo/eggplant combination was absolutely divine!

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Callaloo has been a staple of Jamaica for as long as I can remember.  When I’m not in the mood for meat (and some days my body will simply have nothing to do with meat), I opt for vegetarian dishes which includes unprocessed starches.  Callaloo/amaranth has always been a quick and easy dish, hence the reason I’ve boasted a few of these recipes in my cookbook. Some days I just don’t feel like eating rice or pasta either. I don’t diet and I don’t count calories. What I do count are chemicals. Eating in moderation allows me to enjoy all my comfort foods, which add so much value to my life. By using these guilt free strategies and choosing foods from the earth; I’ve maintained a steady weight.

Why buy packaged foods with preservatives, food coloring and artificial flavors when healthier selections are attainable and d’luscious?

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