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

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.

#Trinidad #Diabetic Friendly #Gluten Free #Whole30 #Comfort Food #Side Dishes #Soups #Pork #Vegetables #One Pot

Blender

Large Pot

Serving Bowl

Spatula

Author: Rachael Ottier Hart

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Time & Serves

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