Callaloo (Real Trini Style)...Caribbean Recipe

Name: Callaloo (Real Trini Style)...Caribbean
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root); 15 okra (soft tips, cut into 1 inch pieces ); 2 stems chives (chopped coarsely); 1 onion (medium, sliced); 1 sprig thyme (stem and leaves); 1 bunch celery (chopped roughly); 1 garlic clove (crushed); 1 whole hot pepper; 1 pimentos (chopped); 2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used); 1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces); 1 teaspoon sugar; 2 teaspoons salt

Servings: persons

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

1
Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
2
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
3
Taste and season with salt & pepper if necessary.
4
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
5
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
6
Using a hand blender, blend the callaloo until all the ingredients are pureed.
7
Store in a clean pot with pork tails and reheat before serving.
8
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root), 15 okra (soft tips, cut into 1 inch pieces ), 2 stems chives (chopped coarsely), 1 onion (medium, sliced), and more.

Yes, Callaloo (Real Trini Style)...Caribbean falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Callaloo (Real Trini Style)...Caribbean

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions