This callaloo is silky, earthy, and deeply savory, with dasheen leaves and okra creating a naturally lush texture. Coconut milk softens the greens' minerality, while sweet pumpkin and delicate blue crab make the soup rich, fragrant, and comforting.

This Trinidadian callaloo is silky, earthy, and deeply savory, with tender blue crab simmered in a coconut-rich green stew. Okra gives the dish body, thyme and garlic build fragrance, and a whole scotch bonnet adds the unmistakable warm perfume of the Caribbean.