Trinidad Callaloo
Sign in to rate this recipe.
The Tale of Trinidad Callaloo
Story updated
Callaloo, a dasheen (taro) leaf stew often cooked with okra, coconut milk, and crab or salted meat, descends from West African leafy-green cooking traditions carried to Trinidad by enslaved Africans. It's a staple of Sunday lunch across Trinidad and much of the wider Caribbean.
Ingredients
Scale:· 6 servings
- 2 lbs dasheen (taro) leaves or callaloo bush, chopped
- 1/2 lb okra, sliced
- 1 (13.5 oz) can coconut milk
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 scallions, chopped
- 1 sprig fresh thyme
- 1/2 lb salted pigtail or smoked meat, diced (optional)
- 1 scotch bonnet pepper, whole
- 2 cups water or stock
- Salt and black pepper to taste
Instructions
- 1If using salted pigtail, parboil it separately to reduce saltiness, then drain.
- 2In a large pot, combine callaloo leaves, okra, onion, garlic, scallions, thyme, and pigtail.
- 3Add coconut milk and water, then place the whole scotch bonnet pepper on top without breaking it.
- 4Bring to a boil, then reduce heat and simmer 25-30 minutes until the leaves and okra are very soft.
- 5Remove the scotch bonnet pepper and thyme stem, then blend or mash the mixture until smooth and thick.
- 6Season with salt and pepper to taste.
- 7Serve hot as a side with rice, macaroni pie, or fried fish.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.