Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Amaranth along with all the Amaranth containing recipes presented on this site, with 7 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Amaranth recipes added to this site.

These recipes, all contain Amaranth as a major wild food ingredient.

Amaranth spp, known as Chinese spinach, or callaloo (a mix of amaranth and taro leaves, but often just taro leaves) in Caribbean cooking and soko or tete in Nigerian, is a tall plant with broad leaves that produces thousands of tiny seeds. Both leaves and seeds are edible. The green leaves are sturdy and have a good, slightly sweet flavour. They can be cooked or eaten raw in salads.

Cook and serve them in a similar way to spinach or Swiss chard — boiled, steamed or fried. They only need cooking for a short time.

The seeds, which are rich in protein and calcium with a mild peppery flavour, are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian grocers.