Trinidad Callaloo Recipe -

Trinidad Callaloo Recipe

A rich and creamy Trinidad callaloo made with spinach or dasheen bush leaves, ochroes, pumpkin, carrots, coconut milk, fresh herbs and Caribbean green seasoning. Serve it hot over rice as part of a traditional Sunday lunch, with or without meat or seafood.

5 from 6 votes

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Course: dinner, lunch, Side Dish

Cuisine: Caribbean, Trinidadian, West Indian

Keyword: callaloo, callaloo with coconut milk, callaloo with crab, Caribbean callaloo, Caribbean coconut milk recipe, Caribbean side dish, creamy callaloo, dasheen bush bhagee, dasheen bush callaloo, ochro callaloo, okra callaloo, spinach callaloo, taro leaf callaloo, traditional Trinidad recipe, trinidad callaloo, Trinidad callaloo recipe, Trinidad Sunday lunch, Trinidadian callaloo, vegan callaloo, vegetarian callaloo, West Indian callaloo

Prep Time: 15

Cook Time: 1

Servings:

Calories: 219kcal

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

* Fresh dasheen bush leaves and tender stems should be washed thoroughly, chopped and cooked until completely soft. Frozen chopped spinach may be used when fresh dasheen bush is unavailable. * Keep the habanero or Scotch bonnet pepper whole while the callaloo cooks. Remove it carefully before swizzling to prevent the callaloo from becoming too spicy. * Pimento peppers, also called seasoning peppers, add Caribbean pepper flavor without much heat. * Fresh coconut milk is highly recommended for the best flavor, but canned coconut milk or prepared creamed coconut may also be used. * Adjust the amount of water according to your preferred consistency. Add more hot water if the callaloo becomes too thick while cooking. * Prepared salted meat may already contain a considerable amount of salt. Begin with less salt, then taste and adjust after the callaloo has finished cooking. * Remove the meat, crab, whole hot pepper and thyme stems before swizzling or blending. Return the meat or crab to the pot afterward. * A traditional swizzle stick, also called a dhal ghutney in Trinidad, leaves some texture in the callaloo. For a smoother consistency, use a hand immersion blender. * When using a countertop blender or food processor, allow the callaloo to cool slightly and blend carefully in small batches. * If the vegetables are cooked until very soft, little or no swizzling may be necessary. * This callaloo can be made without meat or seafood for a vegetarian and vegan version. * Nutritional values will vary depending on the type of coconut milk and the optional meat or seafood used.

Nutrition