Callaloo in the Caribbean:

Trinidad and Tobago for the preparation of the callaloo dish the dasheen bush (taro leaves).

This is considered the national dish of Trinbago made with coconut milk, crab, salted meat, onion, peppers, and so on.

Grenada also uses dasheen bush, which is part of their national dish called Oil Down. 

The Dominicans also refer to the dasheen bush as callaloo.

Jamaica, Belize, and Guyana, on the other hand, use amaranth leaves.

Italian alternative: spinach.

Callaloo and spinach both come from the amaranth family. Both leaves are very similar even though spinach leaves tend to be slightly smaller and thinner in size.

Spinach is delicate in taste and texture and cooks faster compared to callaloo, which has a stronger taste and a firmer appearance. 

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The chili Scotch Bonnet is of Jamaican origin and can also be purchased online.