Trinidadian Callaloo Recipe

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Trinidadian Callaloo recipe

Trinidadian Callaloo

This recipe for Trinidadian Callaloo is a creamy, melt in your mouth, greens-based, coconutty dish that will elevate any Caribbean meal from darn good to amazingly classic. While the dish originated in West Africa, this recipe is uniquely Trini-style (the kind an Island mama would make!) so you’ll feel “right at home”. Keep in mind that throughout the Caribbean, Callaloo refers to completely different foods.


  • 12 dasheen leaves (young and curly), tips removed, chopped and washed
  • 1/4 cup pumpkin, peeled and chopped
  • 1 hot pepper (optional)
  • 8 okra pods
  • 2 cups coconut milk
  • 1 small onion, peeled and chopped
  • 1 sprig chive, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 pimento, finely chopped
  • 2 sprigs thyme
  • 1 tsp. parsley, finely chopped
  • Salt to taste


  1. Combine dasheen leaves, pumpkin, okra, onion, chive, celery, pimento, thyme, parsley, and coconut milk in a deep pot.
  2. Place over low heat and leave to cook until the ingredients have softened.
  3. Stir and add water if needed (more water = more soupy). Add salt to taste, hot pepper, and bouillon if desired.
  4. Remove from heat when when all of the ingredients are soft and cooked through. Allow to cool.
  5. Blend until smooth or lumpy (up to you!).
  6. Return to pan over low heat to heat it back up. Serve hot, as an appetizer or alongside fish/meat, veggies, and rice.
Adapted from Simply Trini Cooking