Callaloo recipe (Trinidadian style)

Published March 1, 2011 1:30AM (EST)


  • 1 pound taro leaves (about 12 leaves, stripped from tough stem), or whole-leaf spinach, roughly chopped
  • 8 okra, diced
  • 4 chives or two green onions, minced
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 1 Scotch bonnet or habañero pepper, minced
  • 3 sprigs fresh thyme, stem removed
  • 2 tablespoons butter
  • 1 cup chicken or vegetable broth
  • 4 cups unsweetened coconut milk (2 cans)
  • ¼ pound salt pork (optional)
  • ½ pound lump crabmeat (optional)
  • salt, to taste
  • Accompaniment: steamed rice (in the Caribbean, parboiled rice such as Uncle Ben's is typical) or roti


  1. Melt butter in a stock pot and then add all vegetables. Sauté until onions are fragrant and translucent.
  2. Add broth and coconut milk and bring to a boil.
  3. If using salt pork, add now.
  4. Simmer for 30 minutes, until all vegetables are very soft.
  5. Purée with an immersion blender or in a standard blender. (Remove salt pork first, if used.)
  6. Return purée to pot. Add salt to taste.
  7. If using crab, add to soup and bring to a boil. Cook for a few minutes until crabmeat is cooked.
  8. Serve over hot rice.

By Linda Shiue

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