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.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Thoroughly rinse the dasheen leaves (or spinach) under cool, running water. Remove the stems and chop the leaves into smaller pieces.

Step 2

Wash and trim the okra, then cut them into thin slices.

Step 3

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.

Step 4

Season the mixture with salt and black pepper. Stir well to combine.

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

Once the mixture has reached your desired texture, taste and adjust the seasoning with additional salt or black pepper if needed.

Step 9

Remove the scotch bonnet pepper before serving to avoid an unexpected fiery surprise.

Step 10

Serve warm as a side dish with rice, stewed meats, or any main course of your choice. Enjoy!

Nutrition Facts

Serving size	(3144.7g)

Amount per serving	% Daily Value*
Calories	997.6

Total Fat 8.3g	0%
Saturated Fat 1.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 4290.5mg	0%
Total Carbohydrate 227.9g	0%
Dietary Fiber 76.9g	0%
Total Sugars 73.2g
Protein 57.6g	0%

Vitamin D 0IU	0%
Calcium 2020.8mg	0%
Iron 22.8mg	0%
Potassium 10280.4mg	0%

*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.

Source of Calories

Fat: 6.1%

Protein: 18.9%

Carbs: 74.9%