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Callaloo
Trinidad and Tobago
Trinidad's national dish. No Sunday lunch is complete without it alongside rice, macaroni pie and stewed chicken.
Trinidad's national dish — dasheen leaves cooked with okra, coconut milk, crab and pumpkin into a thick, glossy, intensely flavoured sauce. The Sunday benchmark.
Prep
20 mins
Cook
30 mins
Difficulty
Easy
Calories
450 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
500gdasheen or taro leaves, roughly chopped
200gokra, sliced
200gcrab meat or blue crabs
200mlcoconut milk
200gpumpkin, cubed
1onion, diced
4 clovesgarlic
scotch bonnet pepperwhole, to season
Method
1
Cook all vegetables, crab and coconut milk with onion, garlic and whole scotch bonnet for 25 minutes.
2
Remove scotch bonnet — do not burst it. Blend until smooth.
3
Return to pan. Adjust seasoning.
Chef's Tip
Add the scotch bonnet whole and remove before blending — it seasons without making callaloo searingly hot.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.