Trinidad's Callaloo

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: green chili

Jalapeño offers heat with more availability.

callaloo leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and nutritious.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

Chop the ends off the Dasheen stems and peel them long.

Chop the Dasheen stems into thin pieces.

Gather the Dasheen leaves and cut them into a chiffonade.

Chop the okra by taking off the tops and slicing them thin.

Heat vegetable oil in a large pot.

Add chopped onion and sauté until softened.

Add chopped okra, salt, and black pepper, and sauté until softened.

Add diced pimento peppers and chopped scallion, followed by minced garlic, and sauté until fragrant.

Add more vegetable oil if necessary.

Add all the chopped Dasheen leaves and diced pumpkin to the pot and stir to combine.

Pour in fresh coconut milk and stir.

Add a whole scotch bonnet pepper and crumble in fresh thyme.

Cover the pot and let it simmer for 45 minutes until everything is soft.

Carefully fish out the scotch bonnet pepper to prevent the dish from becoming too hot.

Use a swizzle stick to blend the callaloo to a desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary