Callaloo Real Trini Style Caribbean
Dive into the vibrant flavors of the Caribbean with this authentic "Callaloo Real Trini Style" recipe, a cherished dish straight from Trinidad and Tobago. This one-pot wonder combines nutrient-rich dasheen (taro) leaves or spinach, tender okra, hearty pumpkin, and rich coconut milk to create a savory, creamy side dish bursting with tropical flair. Aromatics like garlic, onion, scallions, and the unique heat of scotch bonnet pepper infuse every bite with layers of complexity. Perfectly seasoned with thyme, pimento peppers, and a hint of black pepper, this Trinidadian classic is both comforting and versatile. Whether served alongside rice, macaroni pie, or traditional provisions, callaloo is the soul of a true Caribbean feast. Ready in just under an hour, this recipe is not only a celebration of bold island flavors but also an easy gateway to Caribbean cuisine for your dinner table.
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Recipe Information
Ingredients
- 8 cups dasheen (taro) leaves or spinach
- 10 pieces okra
- 2 cups pumpkin
- 2 cups coconut milk
- 1 medium onion
- 3 stalks scallions (green onions)
- 4 cloves garlic
- 2 small pimento pepper
- 2 sprigs thyme
- 1 whole scotch bonnet pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
Instructions
Wash the dasheen leaves thoroughly to remove dirt. Remove the tough stems and chop the leaves into small pieces.
Slice the okra into small rounds, peel and chop the pumpkin into cubes, and finely chop the onion, scallions, garlic, and pimento peppers.
In a large pot, add the chopped dasheen leaves, okra, pumpkin, and coconut milk, followed by the water. Stir to combine.
Add the chopped onion, scallions, garlic, pimento peppers, and thyme to the pot.
Place the whole scotch bonnet pepper on top of the mixture. Be careful not to pierce it unless you want a very spicy dish.
Sprinkle salt and black pepper into the pot. Stir lightly to incorporate the seasoning.
Set the pot over medium heat and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the ingredients simmer for about 30–40 minutes. Stir occasionally to prevent sticking.
Once the vegetables are soft and cooked through, remove the thyme sprigs and the scotch bonnet pepper (if desired).
Use a whisk, wooden spoon, or swizzle stick to mash or blend the ingredients to your preferred consistency. Some people prefer it slightly chunky, while others like it smooth.
Taste and adjust the salt and seasoning if needed.
Serve hot as a side dish with rice, macaroni pie, or provisions. Enjoy the rich, authentic flavors of Trinidad and Tobago!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 67.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1682 mg | 129% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 10026 mg | 213% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
