Traditional Trinidadian Callaloo Recipe
Get ready to dive into the heart of Trinidad and Tobago’s cuisine with this traditional Callaloo recipe. Callaloo is not just a beloved dish; it’s a cultural staple, often served as a sumptuous side or a main dish. This creamy, spinach-like soup brims with the flavors of dasheen leaves, okra, and coconut milk, simmered to perfection with a blend of aromatic herbs and spices.
Ingredients:
- 10 dasheen leaves, chopped (or substitute with spinach or Swiss chard if unavailable)
- 12 okras, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup coconut milk
- 2 cups chicken or vegetable broth
- 1/2 cup chopped pumpkin
- 2 sprigs thyme
- 2 scallions, chopped
- 1 whole scotch bonnet pepper
- 2 tablespoons vegetable oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon chopped cilantro or shado beni (culantro), for garnishing
Instructions:
- In a large pot over medium heat, add vegetable oil and sauté garlic, onion, and scallions until translucent.
- Add chopped dasheen leaves (or substitute), okras, and pumpkin to the pot and stir.
- Pour in coconut milk and broth, then add the thyme and whole scotch bonnet pepper. Do not burst the pepper unless you desire a spicier dish.
- Bring the mixture to a boil, then reduce heat to a simmer. Cook for approximately 25-30 minutes or until the vegetables are tender and flavors are well combined.
- Remove the thyme and scotch bonnet pepper. Use an immersion blender to puree the soup until smooth or leave as is for a more rustic texture.
- Season with salt and black pepper to taste.
- Garnish with chopped cilantro or shado beni, and serve hot as a side dish or with rice for a hearty meal.
Enjoy the warmth and vibrancy of Trinidadian cuisine right in your own kitchen with this Callaloo recipe. The blend of dasheen leaves and Caribbean spices creates a comfort food experience that’s both exotic and familiar.