1. The large, edible green leaves of the taro root, popular in the Caribbean islands cooked as one would prepare turnip or collard greens. 2. A Caribbean soup made with callaloo greens, coconut milk, okra, yams, bacalao (salted fish).
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.