Quirky Foodster
  1. Back

Callaloo

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

6
Servings

Ingredients

  • Dasheen (taro) leaves, or substitute callaloo bush/spinach — 500 g (1 lb)
  • Okra, sliced — 200 g (7 oz)
  • Onion, chopped — 1
  • Garlic, minced — 3 cloves
  • Coconut milk — 400 ml (1¾ cups)
  • Fresh thyme — 4 sprigs
  • Scotch bonnet pepper, whole — 1
  • Crab, cleaned and halved (optional, traditional) — 2 pieces
  • Butter or coconut oil — 30 g (2 tbsp)
  • Water — 250 ml (1 cup)
  • Salt, — to taste

Method

  1. Wash dasheen leaves thoroughly and roughly chop, discarding tough stems.
  2. In a large pot, melt butter or coconut oil over medium heat. Sauté onion and garlic until soft, about 4 minutes.
  3. Add chopped dasheen leaves, okra, thyme, and water. If using crab, nestle it into the pot now.
  4. Bring to a simmer, cover, and cook 25–30 minutes until the leaves and okra are very soft.
  5. Add coconut milk and the whole scotch bonnet; simmer 10 minutes more.
  6. Remove scotch bonnet and crab (set crab aside), then blend the remaining mixture with an immersion blender until smooth and thick.
  7. Return crab pieces to the pot to warm through, season with salt to taste, and serve as a side with rice, provisions, or stewed meat.

Introduction: Callaloo is the quintessential Trinidadian Sunday-lunch side – dasheen (taro) leaves stewed down with okra, coconut milk, and often crab or salted meat into a thick, deep-green purée.

Cultural Background: Callaloo is the quintessential Trinidadian Sunday-lunch side – dasheen (taro) leaves stewed down with okra, coconut milk, and often crab or salted meat into a thick, deep-green purée. Its roots trace to West African leafy-green stews, adapted to the islands’ local dasheen bush.

Tips: If dasheen leaves are unavailable, a mix of spinach and okra approximates the texture, though the flavour will differ slightly from true callaloo.

Variations: A vegan version omits crab and uses coconut oil instead of butter, seasoning with a touch of smoked paprika for depth.

Storage: Refrigerate up to 3 days in an airtight container; freezes well for up to 2 months (without crab for best texture on thawing).

Reheating: Reheat gently on the stovetop over low heat, stirring often, adding a splash of water or coconut milk if too thick.

FAQs:

Q: Can I make callaloo without crab?

A: Yes, it’s commonly made without crab for an everyday vegetarian version.

Q: Why is my callaloo not smooth?

A: Under-blending or not cooking the leaves long enough can leave it fibrous

Q: Is callaloo the same across the Caribbean?

A: No

© Arscale 2026 · Privacy Policy