Callaloo is a highly popular and beloved side dish in the Caribbean. It is a stew-like dish that is made with a variety of leafy vegetables, most commonly taro leaves, spinach, and amaranth. The dish is typically seasoned with herbs and spices, including thyme, garlic, and scallions, and can also include meats such as crab, saltfish, or pork. The dish is often served alongside rice, plantains, or yams and is a staple in many Caribbean households.
Callaloo is not only a delicious and flavourful dish, but it is also incredibly nutritious. The leafy greens used in callaloo are rich in vitamins and minerals such as iron, calcium, and vitamins A and C. Additionally, the dish is low in fat and high in fiber, making it an excellent choice for those looking to maintain a healthy diet. Callaloo is also a great option for vegetarians and vegans, as it can easily be made without meat and still maintain its delicious taste and texture. Overall, callaloo is a versatile and nutritious side dish that is a must-try for anyone interested in Caribbean cuisine.
Prep Time: 15minutes mins
Cook Time: 30minutes mins
Total Time: 45minutes mins
Cuisine: Caribbean, creole
- 12 dasheen bush preferably the young curled leaves, chopped and washed
- 1/4 cup pumpkin peeled and chopped
- 1 hot pepper optional
- 8 ochroes
- 2 cups coconut milk
- 1 small onion peeled and chopped
- 1 sprig chive finely chopped
- 1/4 cup celery finely chopped
- 1 pimento finely chopped
- 2 sprigs thyme
- Salt to taste
- (Please remember to cut and throw the tips of the dasheen leaves)
- Pour all the ingredients into a deep pot. Pour the milk over it. Place over a low fire and leave to cook. When the ingredients have softened,mix and ensure there is enough liquid in the pot.
- Season with salt and bouillon cube if desired. (You may add hot pepper now). You may add more water if the liquid is drying up.
- When all the ingredients, especially the dasheen bush, are cooked and soft, remove from heat. Allow to cool. Blend the ingredients in a processor or blender or use a dhal gutney or a swizzle stick.
- Serve as a side.
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Recipe © Simply Trini Cooking. All rights reserved
- 1 large bundle dasheen bush
- 2 packs coconut milk
- 4 cloves garlic chopped
- 1/2 medium onion chopped
- 2 sprigs chive chopped
- 3 pimento peppers chopped
- 1 sprig thyme chopped
- 1/2 cup pumpkin chopped
- 8 large ochroes chopped
- salt to taste about 1/4 tsp.
- 1 hot pepper
- Water about 4 cups
- 1 tbsp. roucou
- Cut up the dasheen bush and wash. (Note: Remove the tips of the dasheen bush before cutting it up.)
- Place the chopped dasheen bush in a large pot; add the pumpkin, seasonings, the ochro, coconut milk powder, roucou and hot pepper.
- Add the water and put to boil. Boil until the ingredients are tender. Add salt to taste. Stir occasionally to avoid burning.
- Leave to cool then blend until smooth.