Trinidad callaloo

This beloved dish in Trinidad and Tobago is made with young taro leaves, (sometimes) pumpkin, okra, coconut milk, and any seasonings you can get your hands on. It makes an exceptionally tasty soup or a beloved side dish in those traditional Sunday lunches.

Callaloo, is a popular and staple dish served throughout the Caribbean, brought to the West Indies by African slaves centuries ago. Its preparation differs from island to island with the main ingre…

Trinidad Callaloo is a medley of leafy greens with fresh herbs and vegetables cooked in coconut milk and blended to create a stew- or soup like dish. Traditionally made with the leaves of the root vegetable dasheen (taro), modern amalgamations have utilized spinach to give another unique flavor. Other variations include adding crab meat, salted pork or coconut cream instead of coconut milk for more depth of flavor. Even the texture can range from chunky, a smooth purée or somewhere in…

Trinidad Callaloo Soup also called calaloo or kallaloo is a thick green soup made from dasheen leaves, ochroes & coconut milk. It's a must for a true Trini Sunday lunch. In order to fully understand what I've written here you will need a brief introduction to Trinidadian (Trini) language Callaloo (noun) - a thick green soup made from

Trinidad Callaloo is a medley of leafy greens with fresh herbs and vegetables cooked in coconut milk and blended to create a stew- or soup like dish. Traditionally made with the leaves of the root vegetable dasheen (taro), modern amalgamations have utilized spinach to give another unique flavor. Other variations include adding crab meat, salted pork or coconut cream instead of coconut milk for more depth of flavor. Even the texture can range from chunky, a smooth purée or somewhere in…

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.

Trinidad comfort food at its best, enjoy this Healthy and Delcious bowl of Coconut Milk Callaloo. Healthy, gluten free and dairy free too!

YIELD: (10-12) SERVINGS INGREDIENTS 1 Bunch Callaloo Bush (Dasheen Leaves)15-20 Okras1/2 Lb Pumpkin2 Chive Stems (Chopped Coarsely)5 Chadon Beni Leaves1 Onion (Medium, Sliced)1 Sprig Thyme (Stem and Leaves)1 Bunch Celery (Chopped Roughly)3 Garlic Cloves (Crushed)1 Whole Hot Pepper4 Pimentos (Chopped)2 Tbsp Golden Ray (Vegetable Cooking Butter)2 1/2 Cups Coconut Milk (Freshly Squeezed, Coconut Milk Powder or Frozen can be used)Optional: • 1/4 Lb Salted Pork Tail (Boil out salt 30 mins in…

A detailed recipe showing how to make Callaloo as they do in Trinidad and Tobago. This classic dish is enjoyed throughout the Caribbean at the most important meal of the week, Sunday lunch.

Trinidad Callaloo is a medley of leafy greens with fresh herbs and vegetables cooked in coconut milk and blended to create a stew- or soup like dish. Traditionally made with the leaves of the root vegetable dasheen (taro), modern amalgamations have utilized spinach to give another unique flavor. Other variations include adding crab meat, salted pork or coconut cream instead of coconut milk for more depth of flavor. Even the texture can range from chunky, a smooth purée or somewhere in…