Callaloo Trinidad
Experience the vibrant flavors of the Caribbean with this authentic Callaloo Trinidad recipe, a hearty and nutritious dish brimming with tropical flair. Made with tender dasheen leaves (or spinach), sliced okra, creamy coconut milk, and a medley of fresh aromatics like scallions, thyme, and pimento peppers, this dish captures the essence of Trinidadian cuisine. The addition of pumpkin creates a touch of natural sweetness, while a whole scotch bonnet pepper infuses the dish with its signature heat—kept mild or bold, depending on your preference. Simmered to perfection and optionally blended for a creamy texture, this comforting callaloo pairs beautifully with rice, stewed meats, or as a flavorful vegetarian side dish. Rich, flavorful, and deeply satisfying, Callaloo Trinidad is a must-try for lovers of Caribbean-inspired recipes.
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Recipe Information
Ingredients
- 12 cups dasheen leaves (or spinach as a substitute)
- 8 okra
- 2 cups coconut milk
- 1 cup pumpkin, diced
- 1 medium onion, finely chopped
- 2 scallions (green onions), finely chopped
- 3 garlic cloves, minced
- 1 teaspoon thyme, fresh
- 2 pimento peppers, finely chopped (optional)
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole scotch bonnet pepper (optional)
Instructions
Thoroughly rinse the dasheen leaves (or spinach) under cool, running water. Remove the stems and chop the leaves into smaller pieces.
Wash and trim the okra, then cut them into thin slices.
In a large, heavy-bottomed pot, combine the dasheen leaves, okra, diced pumpkin, coconut milk, water, onion, garlic, scallions, thyme, and pimento peppers if using.
Season the mixture with salt and black pepper. Stir well to combine.
Place the whole scotch bonnet pepper on top of the mixture for added flavor, ensuring it remains intact to avoid releasing the seeds (unless you prefer your dish spicy).
Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 35–40 minutes, stirring occasionally.
As the mixture cooks, the vegetables will soften, and the flavors will meld together. Use a swizzle stick (traditional Trinidadian stirring utensil) or an immersion blender to process the mixture into a creamy consistency. Alternatively, you can leave it slightly chunky if preferred.
Once the mixture has reached your desired texture, taste and adjust the seasoning with additional salt or black pepper if needed.
Remove the scotch bonnet pepper before serving to avoid an unexpected fiery surprise.
Serve warm as a side dish with rice, stewed meats, or any main course of your choice. Enjoy!
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.7 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1738 mg | 37% | |
*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.
