Callaloo

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: remove any tough stems from the dasheen leaves, roughly chop the leaves, slice the okra, dice the pumpkin small so it cooks quickly, chop the onion, mince the garlic, and slice the spring onion. Keep the Scotch bonnet whole for gentle heat; piercing it will make the soup much hotter.

   180 g dasheen leaves, stems removed and leaves roughly chopped120 g okra, sliced into 1 cm rounds150 g pumpkin, peeled and diced small100 g onion, finely chopped2 cloves (10 g) garlic, minced2 stalks (30 g) spring onion, sliced1 small fresh Scotch bonnet, whole
2. 2

   Heat the oil in a medium saucepan over medium heat. Add the onion, spring onion, and garlic and cook for 2-3 minutes, stirring often, until softened but not browned; keeping them pale preserves the soup's fresh green flavor.

   10 ml neutral oil100 g onion, finely chopped2 stalks (30 g) spring onion, sliced2 cloves (10 g) garlic, minced
3. 3

   Add the pumpkin, thyme, whole Scotch bonnet, coconut milk, and water or stock. Bring to a brisk simmer and cook for 6-8 minutes, until the pumpkin is nearly tender when pierced with a knife.

   150 g pumpkin, peeled and diced small4 sprigs fresh thyme1 small fresh Scotch bonnet, whole200 ml coconut milk350 ml water or light seafood stock
4. 4

   Stir in the dasheen leaves and okra. Simmer for 6-7 minutes, stirring occasionally, until the leaves are fully wilted, the okra has softened, and the broth has slightly thickened. Do not boil aggressively once the greens are in; a gentler simmer keeps the color brighter.

   180 g dasheen leaves, stems removed and leaves roughly chopped120 g okra, sliced into 1 cm rounds
5. 5

   Remove and discard the thyme stems. Lift out the Scotch bonnet and set it aside. Blend the soup until silky using an immersion blender, or carefully blend in batches. If it seems too thick, loosen with a splash of water; it should coat a spoon but still pour easily.

   4 sprigs fresh thyme1 small fresh Scotch bonnet, whole
6. 6

   Return the soup to low heat and fold in the blue crab meat. Warm for 2-3 minutes just until the crab is heated through; avoid prolonged boiling so the crab stays sweet and tender. Season with salt, black pepper, and lime juice. Taste, then mash a little of the reserved Scotch bonnet into the pot only if you want more heat.

   180 g blue crab meat, picked over for shell4 g fine sea salt1 g black pepper10 ml lime juice1 small fresh Scotch bonnet, whole
7. 7

   Ladle into warm bowls and serve immediately. The soup should be velvety, lightly thickened from the okra and pumpkin, and rich with coconut and crab.

Origin & History

Callaloo is a beloved Caribbean dish with many regional variations, especially across Trinidad and Tobago and the wider Eastern Caribbean. It is traditionally made with leafy greens such as dasheen leaves and often enriched with coconut milk, okra, herbs, and seafood or crab, reflecting the region's African, Indigenous, and colonial culinary influences.