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