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Callaloo

Name: Callaloo
Total time: 50 min
Yield: Serves 6
Cuisine: Trinidad and Tobago
Ingredients: 2 bunches Spinach; 8 Okra; 150g Pumpkin; 400ml Coconut milk; 1 Onion; 3 cloves Garlic; 3 Green Onion; 2 sprigs Thyme; 1 Chili pepper; 20g Butter; 300ml Water; 1 tsp Salt

Side Dish

⏱ 50 min

👥 Serves 6

Difficulty ⭐

Dasheen leaves, okra, and pumpkin simmered in coconut milk and blended smooth — a Trinidadian Sunday staple.

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📖 The Story Behind This Dish

Callaloo is said to be Trinidad and Tobago's national dish: young leaves of dasheen, a kind of taro, are simmered with okra, pumpkin, onion, and coconut milk into a smooth soup. Crab or salted pork is often added. It's always on the Sunday lunch table with macaroni pie, rice, and baked chicken.

🌆 Where it's eaten: At Sunday lunch in Trinidad, a bowl of vivid green, silky soup sits on the table beside macaroni pie and rice and peas.

🥕 Ingredients (serves 6)

Spinach 2 bunches
Okra 8
Pumpkin 150g
Coconut milk 400ml
Onion 1
Garlic 3 cloves
Green Onion 3
Thyme 2 sprigs
Chili pepper 1
Butter 20g
Water 300ml
Salt 1 tsp

👩‍🍳 Instructions

Roughly chop the spinach, okra, pumpkin, and onion.
Melt butter in a pot and sauté the onion, garlic, and green onion.
Add the spinach, okra, pumpkin, thyme, coconut milk, water, and a whole chili, cover, and simmer 30 minutes.
Remove the chili and thyme stems and blend smooth with a whisk or blender.
Season with salt and serve with rice or meat dishes.

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