This Trinidad callaloo recipe is my version of one of our country’s most beloved dishes. Callaloo is often considered Trinidad and Tobago’s national dish, although that statement is certainly debatable. Our twin-island republic boasts such a wide range of delicious food that choosing only one national dish seems almost impossible.
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In my version of Trinidad callaloo, fresh dasheen bush leaves or frozen chopped spinach are simmered with ochroes, pumpkin, carrots, coconut milk, fresh herbs and green seasoning. The pumpkin and carrots complement the leafy greens and lend a subtle sweetness to the dish, while the ochroes give callaloo its characteristic smooth texture.
The coconut milk adds richness, creaminess and an unrivaled depth of flavor. Fresh thyme, scallions, garlic, green seasoning, pimento peppers and a whole habanero contribute even more Caribbean flavor. It is Caribbean soul food at its best.
A typical Sunday lunch in my beloved country consists of callaloo, white rice and stewed chicken, a piece of macaroni pie, a side of boiled ground provision and maybe some potato salad too. Yes, I am proud to say that many of us Trinidadians happily layer carbs upon carbs…upon carbs. Arguably, it is food heaven.
Every household in Trinidad has its own way of making callaloo, and this is my version. You may already be familiar with my style of cooking. I try to use wholesome ingredients and stay away from highly processed foods whenever possible.
Living in New York means I do not always have easy access to fresh dasheen bush leaves. When they are unavailable, I use frozen chopped spinach instead. The finished callaloo is still creamy, flavorful and satisfying.
Callaloo is a nutrient-dense dish made with leafy greens, ochroes, pumpkin, carrots, fresh herbs and coconut milk. Together, these ingredients provide fiber and a variety of vitamins, minerals, antioxidants and beneficial plant nutrients. Ochroes are especially valued for their fiber and characteristic smooth texture—which is one reason I add up to a pound to my callaloo! With so many nourishing ingredients in one pot, what are you waiting for?
There are some foods I never seem to get tired of, and callaloo is one of them. I once ate it with jasmine rice for lunch every day for an entire week. I made another pot the following week and happily did it again. Peculiar, perhaps—but completely understandable when the food is this good.
This recipe includes measurements for both fresh dasheen bush and frozen chopped spinach. It can also be prepared without meat or seafood for a delicious vegetarian or vegan Trinidad callaloo.
Those who prefer meat or seafood may add chicken, beef, prepared salted beef, salted pigtail or crab. Some Trinidadian cooks combine more than one. Should you decide to add all of them, we should probably become best friends—call me.
One more thing before we begin: callaloo has a thick, soup-like consistency, but in Trinidad we usually serve it as a side dish rather than eat it as a bowl of soup. Spoon it over rice or enjoy it alongside stewed chicken, macaroni pie, ground provisions, dumplings or roti.
Of course, you may eat it however you please.
Why You’ll Love This Trinidad Callaloo Recipe
Rich Caribbean flavor: Coconut milk, green seasoning, garlic, thyme, scallions and peppers create a deeply flavorful callaloo.
Made with plenty of vegetables: Leafy greens, ochroes, pumpkin and carrots come together in one satisfying dish.
Flexible ingredients: Use traditional dasheen bush leaves when available or substitute frozen chopped spinach.
Easy to customize: Keep it vegan or add crab, chicken, beef, prepared salted meat or another protein.
Perfect for Sunday lunch: Callaloo pairs beautifully with rice, stewed meats, macaroni pie and ground provisions.
Freezer-friendly: Make a large pot and freeze portions for another meal.
Ingredients You Will Need
Dasheen bush leaves or frozen chopped spinach: Fresh dasheen bush is traditionally used in Trinidad callaloo. When it is unavailable, frozen chopped spinach makes a convenient and delicious substitute. Dasheen bush may be available at Caribbean or international markets.
Pumpkin: Calabaza or Caribbean pumpkin adds natural sweetness, body and a warm color to the callaloo. Fresh or frozen pumpkin may be used.
Ochroes: Also known as okra, ochroes help give callaloo its smooth, slightly thick consistency. Use fresh sliced ochroes or frozen pre-cut ochroes.
Carrot: Thinly sliced carrot provides additional sweetness, color and texture.
Onion: Onion creates the savory base of the dish.
Scallions: Scallions contribute a fresh onion flavor and are commonly used in Caribbean cooking.
Fresh thyme: Thyme adds its distinctive herbal flavor. Tender thyme may be finely chopped, or the sprigs may be added whole and removed after cooking.
Garlic: Fresh minced garlic adds depth and aroma.
Green seasoning: Caribbean green seasoning brings together fresh herbs, aromatics and peppers. Use homemade green seasoning for the best flavor.
Celery: Finely chopped celery is optional but adds another layer of savory flavor.
Coconut milk: Freshly made coconut milk is highly recommended for its flavor. Canned coconut milk or reconstituted creamed coconut may also be used.
Habanero pepper: A whole habanero or Scotch bonnet pepper infuses the callaloo with flavor without making it overly spicy, provided the pepper remains intact.
Pimento peppers: Also known as seasoning peppers, pimento peppers add fragrance and Caribbean pepper flavor with very little heat.
Salt and black pepper: Season according to taste, especially when adding salted meat.
Extra virgin olive oil: A small amount is used to begin cooking the vegetables and aromatics.
Optional meat or seafood: Add crab, chicken, beef, prepared salted beef, salted pigtail or another preferred protein.
Fresh Dasheen Bush or Frozen Spinach
Fresh dasheen bush leaves and their tender stems are traditionally used to make Trinidad callaloo. They produce an earthy flavor and creamy texture that many Trinidadians immediately associate with home.
When fresh dasheen bush is difficult to find, frozen chopped spinach is a practical substitute. I frequently use it in New York, and the finished dish remains flavorful and satisfying.
Fresh dasheen bush must be washed thoroughly and cooked completely until the leaves and stems are very soft. Do not taste raw or undercooked dasheen bush.
Coconut Milk for Callaloo
Fresh coconut milk gives Trinidad callaloo exceptional flavor and is my first choice whenever possible. You may also use canned coconut milk or a creamed coconut block reconstituted with water.
When purchasing canned coconut milk or creamed coconut, choose a brand with a short ingredient list whenever possible.
For detailed instructions, see my tutorial on how to make fresh coconut milk.
How to Make Trinidad Callaloo
Wash and chop the scallions, celery and onion. Thinly slice the carrot and mince the garlic. If the thyme stems are young and tender, finely chop the leaves and stems. Otherwise, add the whole bunch to the pot and remove the stems after cooking.
Prepare the fresh coconut milk, if using, which I highly recommend for the best flavor. Canned coconut milk or prepared creamed coconut may also be used. Choose a brand with a short, simple ingredient list whenever possible. I also use Grace creamed coconut blocks.
For my detailed instructions on how to make fresh coconut milk, click here.
Heat 1 tablespoon of olive oil in a large saucepan over low heat. When the oil is hot, add the pumpkin, carrots, ochroes, spinach or dasheen bush bhagi, scallions, celery, onion, thyme, garlic, green seasoning, habanero pepper and pimento peppers.
Cover the pot and simmer over low heat for about 1 hour, or until all the ingredients are fully cooked and soft. Stir every 10 to 15 minutes to combine the ingredients and prevent the callaloo from sticking to the bottom of the pot.
When the callaloo is finished cooking, carefully remove the whole habanero pepper without bursting it. Remove the meat or crab, if using, along with any whole thyme stems. Use a traditional swizzle stick, also called a dhal ghutney in Trinidad, to break up the vegetables and bring the callaloo together.
How to Serve Trinidad Callaloo
Trinidad callaloo is traditionally served as a side dish, most often spooned over hot white rice as part of a Sunday lunch. It pairs especially well with stewed chicken, stewed beef, stewed pork, stewed oxtail (or see this Instant Pot stewed oxtail recipe), macaroni pie, potato salad, beet and potato salad, cole slaw, or macaroni salad, yellow rice, seasoning rice, and/or boiled ground provisions such as cassava, sweet potato, eddoes or green fig.
Also see What are Ground Provisions.
You may also serve callaloo with roti, dumplings, rice and peas, Mummy’s rice and beans recipe, or alongside other Caribbean vegetable dishes. Although callaloo has a thick, soup-like consistency, we do not usually eat it as a bowl of soup in Trinidad. Of course, you may enjoy it that way if you prefer.
For those who enjoy extra heat, carefully break the cooked habanero or Scotch bonnet pepper onto your own plate rather than into the entire pot.
Frequently Asked Questions
Can I make Trinidad callaloo with spinach?
Yes. Frozen chopped spinach is a convenient substitute when fresh dasheen bush leaves are unavailable. I regularly use frozen spinach when making callaloo in New York.Is Trinidad callaloo the same as Jamaican callaloo?
No. Trinidad callaloo is a creamy, stew-like dish traditionally made with dasheen bush leaves, ochroes, coconut milk, pumpkin and seasonings. In Jamaica, the word callaloo commonly refers to the leafy vegetable itself, which is often sautéed.Can I use canned coconut milk?
Yes. Fresh coconut milk provides excellent flavor, but canned coconut milk or reconstituted creamed coconut may also be used.Is Trinidad callaloo spicy?
It does not have to be spicy. Keep the habanero or Scotch bonnet pepper whole and remove it carefully before swizzling. The whole pepper adds flavor without releasing as much heat.Why are ochroes added to callaloo?
Ochroes help thicken the callaloo and give it its characteristic smooth texture.Do I need a swizzle stick?
No. You may use an immersion blender, food processor or countertop blender. A swizzle stick leaves more texture and is the traditional tool used in many Trinidadian kitchens.Can I make callaloo without meat?
Yes. Omit the meat and seafood for a vegetarian and vegan Trinidad callaloo.Can I freeze Trinidad callaloo?
Yes. Cool it completely, place it in freezer-safe containers and freeze it for up to three months.
Trinidad Callaloo Recipe
Equipment
- Large heavy-bottomed saucepan, Dutch oven or stockpot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Traditional swizzle stick, also called a dhal ghutney
- Hand immersion blender, food processor or countertop blender, optionalInstructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 10 oz packages of frozen chopped spinach OR 1 1/2 – 2 lbs young dasheen bush leaves and stems ( 1 bundle)
- 1/2 – 1 lb pumpkin squash or calabaza, cubed (can buy from the freezer section)
- 1/2 – 1 lb ochro sliced in 1 inch pieces or use pre cut frozen ochro
- 1 medium carrot thinly sliced
- 1 medium onion chopped
- 4-5 scallions finely chopped (about 1 1/2 cups)
- 1 small bunch thyme about 8 sprigs, whole or chopped finely
- 8 large garlic cloves minced
- 3 tablespoons green seasoning
- 1 stalk celery finely chopped, optional
- 2 cups fresh coconut milk or 1 can coconut milk, plus 2 cups water, or more if you want more liquid
- salt and pepper I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper
- 1 habanero pepper and 2 pimento peppers
- 1 – 2 lbs crab chicken, beef or prepared salted meat, optional
Instructions
- Heat the olive oil in a large, heavy-bottomed saucepan or pot over low heat. Add the meat or seafood, if using, followed by the pumpkin, carrots, ochroes, spinach or chopped dasheen bush leaves, scallions, celery, onion, thyme, garlic, green seasoning, whole habanero pepper and pimento peppers.
- Pour in the coconut milk and water. Season with salt and freshly ground black pepper, then stir well to combine.
- Cover the pot and simmer over low heat for about 1 hour, or until all the ingredients are fully cooked and soft. Stir every 10 to 15 minutes to combine the ingredients and prevent the callaloo from sticking to the bottom of the pot.
- When the callaloo is finished cooking, carefully remove the whole habanero pepper without bursting it. Remove the meat or seafood, if using, along with any whole thyme stems.
- Use a traditional swizzle stick, also called a dhal ghutney in Trinidad, to break up the vegetables and bring the callaloo together.
- For a finer, smoother consistency, use a hand immersion blender. You may also use a food processor or countertop blender, but allow the callaloo to cool slightly and blend it carefully in small batches.
- I prefer using a swizzle stick because it leaves some texture in the callaloo, which I enjoy, and it also means less cleanup. If the vegetables are cooked until very soft, you may find that little or no swizzling is necessary.
- Return the meat or crab to the pot, if using, and heat through. Serve the callaloo hot over rice. Heat lovers may break the hot pepper on their plate and ooh and aaah their way to the last grain of rice.
Video
Notes
Nutrition
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great dish. Will make it this weekend. I have been craving the original version but never attempted to make it but will certainly try this version. 🙂