Callaloo
The Quirky Foodster Team
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
- Wash dasheen leaves thoroughly and roughly chop, discarding tough stems.
- In a large pot, melt butter or coconut oil over medium heat. Sauté onion and garlic until soft, about 4 minutes.
- Add chopped dasheen leaves, okra, thyme, and water. If using crab, nestle it into the pot now.
- Bring to a simmer, cover, and cook 25–30 minutes until the leaves and okra are very soft.
- Add coconut milk and the whole scotch bonnet; simmer 10 minutes more.
- Remove scotch bonnet and crab (set crab aside), then blend the remaining mixture with an immersion blender until smooth and thick.
- 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
- 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
Please log in to leave a comment.