I've just returned from a splendid lunch at Daphne Caribbean Express and was wondering if y'all could share your knowledge of callaloo with me. I had the codfish and callaloo lunch with bananas and dumplings, and the callaloo reminded me pretty significantly of the greens in the shredded pork, bean curd, preserved greens dish at Evergreen Shanghai (the one on 38th St.). Any possibility they're of the same species or does it all just even out in the fermentation process?
The codfish was pretty spectacular as well--I've been on a bit of a kick since I read the Mark Kurlansky Cod book, and this particular incarnation was chock full of flaky, salty goodness. My lunch companion had a chicken curry with rice and beans which left her fairly glowy. Nicely priced, too. I'll certainly go back.
Daphne's Caribbean Express
233 E. 14th St. Fl 1
New York, NY 10003-4113
And also--there was "saltfish cookup" on special. Um, what does that mean? I'm assuming that it's salt cod, but please, enlighten me.