The last time there was a callaloo discussion here, it reminded me of how “saag” in India means a specific green, but also just “greens”, and the eponymous dish can also be just one green (mustard) or a whole mix, depending on who, how, and when.
Given the Indian-Caribbean connection, I wonder if there is any common background. The ingredients and prep are suspiciously similar!
ETA: Of course there is! @shrinkrap had linked this before and I missed it
“Callaloo is a leafy green sometimes called bhajgee”
“Bhaji” is the marathi word for saag (which is hindi/punjabi) and means both “greens” – but also more specifically, in season, either amaranth or taro / colocasia or specific regional choices.
Why was I wondering about a connection given the shared history… this sometimes tiny world we live in 
