Name: How to make Trinidad Callaloo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: Caribbean
Ingredients: 2 tablespoons Coconut Oil; 1 kilogram Callaloo Leaves (1 bundle) chopped; 1 large yellow Onion chopped; 2 Cloves Garlic chopped; 2 Stalks Celery with leaves chopped; 1/4 cup Spring Onion chopped; 3 large Caribbean Seasoning Peppers (pimento) seeded & chopped; 4 Sprigs Thyme Stem & Leaves chopped; 3 large Chadon Beni Leaves chopped; 1 small Carrot chopped; 2 cups Okra chopped; 2 cups Pumpkin peeled & cubed; 4 cups Coconut Milk (Optional: Coconut Cream Water or 50/50 mixture for taste & texture); Salt and Black Pepper to taste; Optional: 1 Scotch Bonnet Pepper whole and 450-900g chopped Crab Meat or Salted Pork prepared beforehand; If desired: 10g of Crab or Salted Pork Powdered Flavoring

Close up shot of a plate of Trinidad Callaloo

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As Seen On

Trinidad Callaloo is a medley of leafy greens with fresh herbs and vegetables cooked in coconut milk and blended to create a stew- or soup like dish. Traditionally made with the leaves of the root vegetable dasheen (taro), modern amalgamations have utilized spinach to give another unique flavor. Other variations include adding crab meat, salted pork or coconut cream instead of coconut milk for more depth of flavor. Even the texture can range from chunky, a smooth purée or somewhere in between. This is also a very nutrient dense dish full of leafy greens and healthy fats from the coconut milk. Callaloo is a staple of the family Sunday lunch served on top of rice, alongside a piece of Macaroni Pie or on its own as a soup. Carefully read through all ingredients and instructions for suggested optional ingredients and when to add them to the dish.

Equipment Needed

Blender

Large Pot

Serving Bowl

Spatula

Author: Rachel Ottier-Hart

Prep Time

15 mins

Cook Time

60 mins

Total Time

75 mins

Serves

Ingredients

2 tablespoons Coconut Oil
1 kilogram Callaloo Leaves (1 bundle) chopped
1 large yellow Onion chopped
2 Cloves Garlic chopped
2 Stalks Celery with leaves chopped
1/4 cup Spring Onion chopped
3 large Caribbean Seasoning Peppers (pimento) seeded & chopped
4 Sprigs Thyme Stem & Leaves chopped
3 large Chadon Beni Leaves chopped
1 small Carrot chopped
2 cups Okra chopped
2 cups Pumpkin peeled & cubed
4 cups Coconut Milk (Optional: Coconut Cream, Water or 50/50 mixture for taste & texture)
Salt and Black Pepper to taste
Optional: 1 Scotch Bonnet Pepper whole and 450-900g chopped Crab Meat or Salted Pork prepared beforehand
If desired: 10g of Crab or Salted Pork Powdered Flavoring

Instructions

In a large pot, add oil and set to medium heat.

When oil is hot, add onion, garlic, celery, scallion, seasoning peppers, thyme, chadon beni and carrot to the pot and lightly sauté for 5 minutes.

Add callaloo leaves, pumpkin, okra and coconut milk to the pot. Stir using a spatula to incorporate all ingredients.

Increase the temperature to high and bring to a flowing stew.

Once boiling, decrease the temperature to low and lightly cover for 30-45 minutes.

Stir occasionally. Monitor liquid levels to avoid burning and add more liquid if necessary.

After boiling ingredients, turn off the heat and let the stew cool for 10-15 minutes.

Using a blender of your choice, blend all ingredients to desired texture.

Return to pot, add salt and black pepper to taste. Warm on low to medium heat until desired thickness is achieved, adding more liquid if necessary.

Serve warm in bowls, on top of rice, or as a side with the rest of your meal.

If desired, add scotch bonnet pepper at Step 3 and carefully remove it from the pot without breaking before Step 7.

Optional: If using crab or salted pork meat, add at Step 2.

Optional: If using powdered flavoring, add Step 9 before adding salt and black pepper to taste.

How to make Trinidad Callaloo

Ingredients

Instructions

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