. _:vb8045259 . . _:vb8045260 . _:vb8045258 "This thick sultry stew [callaloo] is simmered from okra, chili peppers, coconut milk, chadon bene, garlic, onion, crab, tubers (including dasheen, whose leaves, resembling a slightly bitter spinach, are also called callaloo), and sometimes various meats."@en . _:vb8045254 "2006 March, \u201CTechnical Cooperation Results \u2013 2005\u201D, in The Contribution of IICA to the Development of Agriculture and Rural Communities in Trinidad and Tobago: Annual Report 2005, Port of Spain, Trinidad: IICA [Inter-American Institute for Cooperation on Agriculture] Office in Trinidad & Tobago, section 5.5 (Developing Human Capital), page 16, column 2:"@en . _:vb8045251 . _:vb8045260 "2011, John Cavazos, Ann Marie Cavazos, \u201CMain Courses and Cooked Sides\u201D, in The Daniel Fast Made Delicious, Lake Mary, Fla.: Siloam, \u2192ISBN, section I (Healthy Eating on the Daniel Fast), page 35:"@en . _:vb8045252 . _:vb8045253 . _:vb8045254 . _:vb8045255 . _:vb8045260 "Shado beni is similar to cilantro but has a stronger flavor. Look for it in ethnic grocery stores that feature Hispanic or West Indian foods. If not found, it is not a problem\u2014just substitute with cilantro (add a little extra cilantro if you want the stronger flavor you would have gotten with the shado beni)."@en . _:vb8045255 "2008 April, Steven Raichlen, \u201CVegetables: Greens Meet Grill\u201D, in The Barbeque! Bible, New York, N.Y.: Workman Publishing Company, \u2192ISBN, page 404, column 2:"@en . _:vb8045254 "Over the 10 week period the students were guided in the development of investment profiles for producing 6 products and or commodities: dehydrated hot peppers; dasheen leaves; pasteurized milk (using small scale equipment); sweet corn; Chadon Beni; and Red tilapia."@en . _:vb8045258 "2010, \u201CEating and Drinking Well in Trinidad and Tobago\u201D, in Douglas Stallings, Eric Wechter, editors, Fodor\u2019s Trinidad & Tobago, New York, N.Y.: Fodor\u2019s Travel, \u2192ISBN:"@en . _:vb8045252 "1999, Sarah Cameron, Ben Box, editors, Caribbean Islands Handbook 2000: With the Bahamas, 11th edition, Bath, Somerset: Footprint Handbooks, \u2192ISBN, page 970:"@en . "1" . . _:vb8045259 "2010, Grace Young, \u201CPoultry and Egg Recipes\u201D, in Stir Frying to the Sky\u2019s Edge: The Ultimate Guide to Mastery with Authentic Recipes and Stories, New York, N.Y., London: Simon & Schuster, \u2192ISBN, page 116, column 1:"@en . _:vb8045256 "2009, Monique Roffey, The White Woman on the Green Bicycle\u200Ehttps://books.google.com/books?id=zoyNOM15HaEC&pg=PT46, New York, N.Y.: Penguin Books, published 2011, \u2192ISBN:"@en . . . _:vb8045256 "The air was spiced with chadon beni and wild thyme, his favourite perfume."@en . _:vb8045251 "The people of Trinidad and Tobago also love their shark and bake which they spice with a sauce made from chadon beni (one of the most versatile herbs that is used to spice meats or make a flavoured pepper sauce)."@en . _:vb8045250 "(Caribbean) Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine."@en . _:vb8045251 "1997, Caricomview: A Monthly Newsletter of the Caricom Secretariat, Georgetown, Guyana: Communications Unit, Caricom Secretariat, \u2192ISSN, \u2192OCLC, page 8:"@en . _:vb8045250 . _:vb8045257 "2009, Ann Vanderhoof, \u201CCurry Tabanca: Trinidad\u201D, in The Spice Necklace: A Food-lover\u2019s Caribbean Adventure, Toronto, Ont.: Doubleday Canada, \u2192ISBN, page 190:"@en . . _:vb8045253 "This herb is referred to as false cilantro because it resembles and is related to cilantro. It is also known as recao, long coriander, saw-tooth coriander, culantro, or shadow beni."@en . _:vb8045252 "If you go to Maracas Bay, have shark-and-bake, a spicy fried bread sandwich of fried shark with a variety of sauces such as tamarind, garlic, chadon beni."@en . _:vb8045259 "Chinese Trinidadian Chicken with Mango Chutney [\u2026] [Winnie] Lee Lum finishes the dish with chopped shandon beni leaves, a local herb that tastes like cilantro."@en . _:vb8045253 "2005, Lynn Marie Houston, \u201CMajor Foods and Ingredients\u201D, in Ken Albala, editor, Food Culture in the Caribbean (Food Culture around the World), Westport, Conn., London: Greenwood Press, Greenwood Publishing Group, \u2192ISBN, \u2192ISSN, page 35:"@en . _:vb8045255 "Grilled corn with shadon beni butter [\u2026] Inspired by a popular Trinidadian herb, I've come up with a more interesting topping: shadon beni butter. [\u2026] But don't despair if you can't find shadon beni: cilantro makes an equally delicious butter. By the way, you can use shadon beni butter as a great topping for other simply grilled vegetables and seafood."@en . _:vb8045257 "Every week I buy my herbs\u2014cive (as it's spelled here) and thyme (sold separately), parsley and chadon beni (a close relative of cilantro)[sic\u00A0\u2013 meaning culantro]\u2014from the same Rastafarian farmer, who always welcomes me, though this market swims with shoppers, and commerce generally gets in the way of idle chat."@en . _:vb8045256 . _:vb8045257 . _:vb8045258 .