The first time I had callaloo was in Jamaica. It was dark green, with distinguishable leaves and full of vibrant pepper. I didn’t love it, but it was part of a complete breakfast so I swallowed it. Later in life, I made…
The first time I had callaloo was in Jamaica. It was dark green, with distinguishable leaves and full of vibrant pepper. I didn’t love it, but it was part of a complete breakfast so I swallowed it. Later in life, I made…