Le Calalou, un plat originaire de partout aux antilles ?

http://en.wikipedia.org/wiki/Callaloo
Qui pourraiit nous éclairer la-dessus?

T-NEG mande Qui pourraiit nous éclairer la-dessus?

T-NEG Sanble ke w bezwen anpil limye paske sa w mete la pa Kalalou!
Sa sanble pito ak fey malanga



Men bon kalalou mon fre. An angle yo rele'l okra
Bon Appetit mon fre!





Revelasyon

Revelation,

Nou kontan wè ou.

Men sanble ou merite repo toujou paske komantè sa a pa nan nivo Revelation nou konnen an.

Si ou bezwen repo toujou, ou mèt kontinie pran li konsa lè ou tounen wa va bannou bon komantè.

T-Nèg,

Kote ou jwen pawol sa a ke kalalou gen orijin li nan Antille la?

Eske ou ka li enfomasion sou sit sa a?

http://fr.travel.allafrica.com/view/recipes/main/id/07rF-SDa9548zCrh.html

nan sans ke tou anpil peyi nan karayib manje saa

http://fr.wikipedia.org/wiki/Okra

Panier de gombos
Section transversale du fruitLe fruit contient une substance mucilagineuse (de texture gélatineuse) utile pour épaissir soupes et ragoûts. On conseille généralement de choisir des gombos bien colorés de moins de 10 cm de long afin qu'ils ne soient pas durs. Le gombo se mange cru ou cuit et il fait partie de nombreux plats créoles et africains. Il rentre notamment dans la fabrication du calalou.

Ebyen nou gen yon pwoblem kreyol ke nou jwenn souvan.
Ayisyen bay non yo vle pou yon seri de bagay san yo pa fe rapwochman semantik.

Sa nou rele calalou a se gombo ki legim vèt ke Revelasyon mete a.
Sa lòt moun Antiy, Lwizyan, Afrik e lòt kote rele calalou, se yon pla ki fèt ak gombo epi zèb tankou zepina.

Sa Revelasyon rele fèy malanga a se kalite fèy sayo ke antiyè sèvi pou yo kwit plat manje yo rele calalou.

Se menm jan sa ayisyen rele bonbon se gato li ye.
Sa yo rele sirèt, se bonbon yo rele l au Canada.

Anfin se menm bagay pou Jilèt, Kodak, Frijide elatriye.....

Mwen se lè mwen rantre Port-au-Prince mwen tande ke gonbo se kalalou li rele, nan nor se gonbo nou konnen.

Nou memm nan l’Ouest peyi d’Ayiti, e preske tout lot zonn nan peyi a, nou rele legume sa “kalalou”.
Nou mete’l nan bouillon, e nou sevi ak li pou nou manje l’arbe veritab.
Nou fe boulett avek labveritab la pou'n manje ak kalalou

Labveritab fri a memm jan ak patate fri a.
Nou bali yon ti nom jwet "akordeyon ou byen harmonika", m'pa finn chonje byen.

T-NEG di ke kalalou a pa yon legume, men yon recette africaine ki konpoze de plizye legume e ke legume ke’m poste la rele « gombo »
Chak moun we legume ak reset dapre kote keyo soti.

Mwen memm, Sasaye, Rod, Nickie e lot kamarad nan Sud de EtaZini dako ke:
Kalalou a a se legume nan e recette la se "gombo kreyol" ke nou jwen nan antille yo e an Louisianne.USA.

Denye expozisyon fruit ak legume kite fet nan peyi d’Ayiti sou champs mars la, se kalalou ke depatman agrikilti de designe legume sa.

Prochenn fwa map mande minist agrikilti a pou’l mete « kalalou/gombo » pou satisfe tout moun nan tout zonn nan peyi d'Ayiti.


Revelasyon

mtap wè yon repotaj sou gwadloup e sa yo relele kalalou se yon sot de ragou mwen kwè

Nan Nord, yo rele'l Gombo.

Nan Lwès, Sid, yo rele'l Calalou.

E nan latibonit?

Yo rele li tou le de. Ke yo di Calalou oubien Gombo, pou nou menm latibonit, se menm bagay la.

Par chez nous , on a toujours utilisé les deux mots ; kalalou gombo lan tomtom ...

Kalalou se se yon plat manje ki konpoze avèk GOMBO lan tout Antyi yo.
Mwen pase anpil tan lan Antiy franse ak Antiy angle.

Legim nan pa rele calalou, se gombo yo rele l.

Se an Ayiti sèlman yo rele legim saa calalou.

Epi jan Mak di ya. Lan sid li rele gombo oubyen kalalou gombo lè yo sèvi avè l lan tomtom.

Tomtom se yon pire tankou "mashpotato", men li fèt ak Labveritab ak patat dous epi yanm. Se yon manje ki tèlman kolan, ke ou blije tranpe l lan kalaloo gombo a pou w sa vale l.
Si se pa sa lap kole lan gòj ou.

Ce forum me met de l'eau à la bouche.

Samedi dernier j'ai été à un buffet à Pétion Ville ou l'on sert de la vraie cuisine haitienne. A cet effet, il y avait de lalo que je considère de la même famille que le calalou. Mesdames et messieurs manje sa te telman bon mwen niche tout dwet mwen.

De plus , il y avait du mayi moulen ak jonjon. Dans ce plat que je n'avais jamais manjé avant , on a mis des crabes et des crevettes dans le mayi. C'était une sorte de bouillon mayi moulen. voire de tyaka créole.Se koupe dwet.

Le restaurant s'appelle : La Coquille.

Sasaye a écrit:Legim nan pa rele calalou, se gombo yo rele l.

Se an Ayiti sèlman yo rele legim saa calalou.

Sa misie ap di konsa?

Kote jwen bagay sa a?

Pou moun ki bezwen verite konplè, men ki jan sa fèt nan domèn sa a.

Pou ka identifie bèt ak zannimo ki gen sou planèt la, scientifik yo itilize nom en latin.

Sa vle di, si nou bezwen konnen si Calalou ak Gombo se menm, annik ale gade si yo gen menm non latin.

Men non latin plant sa a:




Li gen 2 non latin:
1) Hibiscus Esculentus
2) Abelmoschus esculentus

Yon lot lè ma va di pou kisa plant sa a gen 2 non e sou kisa yo baze pou li bay non sa a yo.

Kalalou, Calalou-Gombo se non moun Ayiti itilize pou rele plant sa a paske 2 non vernakilè sa yo korespon ak men non latin an.

Ameriken ak anglè itilize Gumbo, Okra.

Non sa yo se ta sa nou ta rele non vernakilè e ki ap chanje de zonn an zonn.

Mwen mande tout moun ignore vie enfomasion vie expert ak mete sou fowum sa a e twouble nou, alewè fè nou ale di betiz nan figi moun.

Si nou bezwen plis enfomasion, ale sou sit sa a e nou va jwen bon nom plant lakay nou komm sa dwa.

http://www.vodou.org/herbariu.htm

De toute façon, l'important est que l'on se comprenne

Gombo se menm bagay ak Okra.
Montre lan ki liv yo rele legim saa Kalalou.


Etymology, origin and distribution
The name "okra" is of West African origin and is cognate with "ọ́kụ̀rụ̀" in Igbo, a language spoken in Nigeria.[3] In various Bantu languages, okra is called "kingombo" or a variant thereof, and this is the origin of its name in Portuguese, Spanish, Dutch and French. The Arabic "bāmyah" is the basis of the names in the Middle East, the Balkans, Iran, Greece, North Africa and Russia. In Southern Asia, its name is usually a variant of "bhindi" or "vendi."

Okra flower bud and immature seed podThe species apparently originated in the Ethiopian Highlands, though the manner of distribution from there is undocumented. The Egyptians and Moors of the 12th and 13th centuries used the Arab word for the plant, suggesting that it had come from the east. The plant may thus have been taken across the Red Sea or the Bab-el-Mandeb strait to the Arabian Peninsula, rather than north across the Sahara. One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216, who described the plant under cultivation by the locals who ate the tender, young pods with meal.[2]
From Arabia, the plant spread around the shores of the Mediterranean Sea and eastward. The lack of a word for okra in the ancient languages of India suggests that it arrived there in the Common Era. The plant was introduced to the Americas by ships plying the Atlantic slave trade[4] by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686.
Okra may have been introduced to southeastern North America in the early 18th century. It was being grown as far north as Philadelphia by 1748. Thomas Jefferson noted that it was well established in Virginia by 1781. It was commonplace throughout the southern United States by 1800 and the first mention of different cultivars was in 1806.[2]


Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. The fruits are harvested when immature and eaten as a vegetable.









Description
This section is from the book "A Manual Of Weeds", by Ada E. Georgia. A Manual Of Weeds.
Okra Or Gumbo. Hibiscus Esculentus, L
Introduced. Annual or perennial. Propagates by seeds.
Time of bloom: July to September.
Seed-time: September until cut off by frost.
Range: Southeastern and Gulf States. An escape from cultivation.
Habitat: Fields, roadsides, and waste places.
Okra was brought from Africa in the old slave-trading days. It is cultivated in the South for its mucilaginous green pods, which are used for thickening soups, ketchups, and stews, or cooked whole as a table vegetable; also its ripe seeds are often roasted and used as a substitute for coffee. Although treated as an annual, the plant will live for years if not killed by frost, and therefore it is rather a bad weed when out of bounds.

Stem eighteen inches to three feet high, rather stout, with few branches. Leaves somewhat thick in texture, rounded in outline but five- to seven-lobed, the segments cut about halfway to the base, coarsely toothed, and with petioles about as long as the leaves.

The whole plant is softly hairy. Flowers two inches or more broad, cream-yellow, with a purplish brown spot at the base of each of the five petals. Fully ripened pods are two to four inches long, nearly three-quarters of an inch thick at base, tapering to a point, and ten-ribbed. The ribs soon become strongly fibrous, and when the fruit is wanted for food, the pods must be picked when about two days old. Seeds dark brown, nearly globular, with a white eye on one side; they retain their vitality for about five years.

Means Of Control
Small patches may be hand-pulled or grubbed out. More extensive areas require to be put under cultivation, in order to destroy the perennial roots, and stir dormant seeds into germination.

Men sa Calalou ye.

Callaloo (sometimes calaloo) is a Caribbean dish that is most popular in Trinidad and Tobago, with variants in Guyana, Barbados, Guadeloupe, Grenada, Haiti, Dominica, and Jamaica. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaaji), or taro or Xanthosoma species (both known by many names including callaloo, coco, tannia, bhaaji, or dasheen bush).

Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used.

Trinidadians primarily use taro/dasheen bush for callaloo, while Jamaicans use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice').

Plant sources for Callaloo leaves


[list]
[*]Taro - also called dasheen in the West Indies the leaves of this root crop are used in the Trinidadian version of the dish
[*]Tannia or Malanga called calalu in Puerto Rico
[*]Amaranth species include Amaranthus spinosus used in the West Indies; A. flavus is a yellow variety used in Brazil and known as caruru
[*]Pokeweed species, Phytolacca octandra or "West Indian foxglove" (no relation to garden foxglove, species Digitalis)
[*]Nightshade species, Solanum nodiflorum
[*]Water spinach, Ipomoea aquatica (a form of morning-glory)
[/list:u:4d97]
Callaloo is almost always made with okra and dasheen or water spinach Ipomoea aquatica.

There are many variations of callaloo which may include coconut milk, crab, Caribbean lobster, meats, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat slimy (from the okra) soup or stew consistency. When done, callaloo is dark green in color and is served as a soup or a side dish which may be used as a gravy for other food.

Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, created by African slaves using ideas of the indigenous people along with both African (okra) and indigenous (Xanthosoma) plants (See Palaver Sauce for the West African dish). Trinidadians have embraced this dish, from their ancestors and over time have added ingredients such as coconut milk to improve its excellence. Callaloo is mostly served as a side dish, for Trinidadians it usually accompanies rice, macaroni pie, and a meat of choice. This meal is typically prepared and eaten for a Sunday lunch.

Kalalou ak Gombo gen menm non scientifik ki se Abelmoschus esculentus.

Diskision an ta dwe fini la pou di ke 2 plant sa yo se menm plant la.

Jan mwen di li deja, tout moun gen dwa rele plant sa a jan ou vle. Sèl bagay piès pa gen dwa chanje non scientifik sa a ki an latin.

Men toutt non yo bay plant sa a:

Bamia [E], Burgundy Ornamental Okra [H], Calalou [E], Calalou Gombo [E], Gobo [H], Gombo [E,H], Gumbo [H,E], Huang Shu K'Uei [E], Kachang Bendi [E], Kachang Lender [E], Molondron [E], Ochro [E], Ocra [H], Okra [H,P,B], Quiabeiro [E], Quingombo [E], Sayur Bendi [E],

http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Abelmoschus+esculentus

http://www.malvaceae.info/Index/Vernacular/vernacular.php?genus=Abelmoschus&refs=on


Bon avan male, map poze nou yon keksion?

Pou kisa Ayisien rele labrapen lamveritab?

Si nou moute sou Entènèt, men sa nap jwen pou labrapen.

http://fr.wikipedia.org/wiki/Arbre_%C3%A0_pain

labapen pa menm bagay ak lamveritab.si w gade plant ou mete la ak plant ke revelatyon mete ya kom lam veritab se pa menm plant yo ye.

revelation a écrit:




Revelasyon

Malice,

Pa vini fè'm sot.

Se bien labrapen ke mouche ba nou pou lamveritab.

Fè efo, ale sou sit sa a epi ou va wè ke se menm foto a yo prezante pou labrapen.

http://fr.wikipedia.org/wiki/Arbre_%C3%A0_pain

Ou konnen ou fè m sezi.ki donk ou pa ayisyen.poum pa di ou pa agronom vre?paske mwen pa ka konprann ke yon ayisyen pa ka distinge lamveritab ak labapen.sa revelatyon mete foto li ya ke ou ka fri ou manje li bouyi ke moun Jeremi fè Tom tom ak gonbo ak li se li ki rele lamveritab.labapen sim sonje byen se yon fwi ke w retire yon grenn ladann ki genyen yon koulè mawon ou bouyi li ou byen ou konn boukannnen li epi apre sa ou retire po mawon epi ou jwen yon grenn ki yon ti jan jonn se grenn sa ke w manje.se pa mwen ki ap fè w sot se wou ki beswen linet paske ou ta ka wè ke plant ou mete ya ak sa revelatyon mete yo pa menm.ki koze sa mezanmi.

Rodlam Sans Malice a écrit:Ou konnen ou fè m sezi.ki donk ou pa ayisyen.poum pa di ou pa agronom vre?paske mwen pa ka konprann ke yon ayisyen pa ka distinge lamveritab ak labapen.sa revelatyon mete foto li ya ke ou ka fri ou manje li bouyi ke moun Jeremi fè Tom tom ak gonbo ak li se li ki rele lamveritab.labapen sim sonje byen se yon fwi ke w retire yon grenn ladann ki genyen yon koulè mawon ou bouyi li ou byen ou konn boukannnen li epi apre sa ou retire po mawon epi ou jwen yon grenn ki yon ti jan jonn se grenn sa ke w manje.

Diskision an pa posib paske ou pa vle li.

Ou pa vle ale sou referans mwen ba ou yo.

Fè efo, ale nan referans sa a epi ou va wè ki sa yo rele labapen.

http://fr.wikipedia.org/wiki/Arbre_%C3%A0_pain

mwen pa beswen ale nan oken referans gade 2 foto 2 plant yo wa wè se pa menm plant.trinidadyen yon rele lam veritab bread fruit ,men ayisyen sa ke nou rele labapen se pa li ki lamveritab la.al mande JER kom moun jeremi la di w ak ki sa moun jeremie fè Tonm Tonm veritab si se ak labapen yo fè li.