Callaloo (Callaloo)

Name: Callaloo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Trinidad and Tobago
Ingredients: 500 g dasheen (taro) leaves, chopped; 8 okra, sliced; 200 g pumpkin, 1 onion, 3 garlic cloves; 400 ml coconut milk; 2 blue crabs, cleaned (optional); 1 scotch bonnet (whole), thyme, chives; salt, butter

Overview

In Trinidad and Tobago, callaloo is a thick, smooth green soup made from the young leaves of dasheen (taro) cooked with okra, pumpkin, onion, garlic, thyme and coconut milk. A whole scotch bonnet adds aroma, and crab or salted meat is often cooked in it for flavour. Once the leaves are soft, everything is swizzled or blended until velvety. It is served as a side with Sunday lunch, often next to macaroni pie and stewed chicken. It has a smooth, rich texture and a mild, earthy flavour.

History

The name callaloo is used across the Caribbean for different leafy dishes. In Trinidad and Tobago, the creamy dasheen version is considered a national dish and is often used as a metaphor for the islands' mix of African, Indian, European and Chinese cultures. Similar dishes made with leafy greens are found in Jamaica, Guyana and other parts of the Caribbean, where the name is often used for amaranth or other leaves rather than dasheen.

Main ingredients

Dasheen leaves, okra, coconut milk, pumpkin, crab, scotch bonnet. The soup is built on coconut milk and is usually served hot. Diet: pescatarian; usually gluten-free.

Explore: Fish and seafood soups · Coconut soups · Pumpkin and squash soups · More soups from Trinidad and Tobago

Recipe outline serves 4 · ~60 min

Ingredients

500 g dasheen (taro) leaves, chopped
8 okra, sliced
200 g pumpkin, 1 onion, 3 garlic cloves
400 ml coconut milk
2 blue crabs, cleaned (optional)
1 scotch bonnet (whole), thyme, chives
salt, butter

Allergens: Contains: Crustaceans, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Put all the ingredients in a pot with 250 ml water.
Simmer covered for 30 minutes, stirring now and then, until the leaves are soft.
Remove the scotch bonnet and crab.
Swizzle or blend until smooth, add butter, season and return the crab.