Callaloo (Real Trini Style)...caribbean

"This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before."
photo by Jinene M. photo by Jinene M.
photo by Jinene M.
Ready In:
1 pint


  • 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 12 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
  • 14 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


  • 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.
  • 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.
  • Taste and season with salt & pepper if necessary.
  • 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.
  • Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
  • Using a hand blender, blend the callaloo until all the ingredients are pureed.
  • Store in a clean pot with pork tails and reheat before serving.
  • Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

Questions & Replies

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  1. this is a very good recipe. however the only thing spoiling this is the pig tails. i use about four large cracked crab pincers in this and it tastes 400% better.
  2. This is the more accurate version of the recipe. My family is trini and my mom taught me how to make this recipe. I don't eat pork often so those who are like me can omit the pig tails (pig tails are delicious though) But I use creamed spinach and the frozen coconut milk along with green seasoning and fresh okra. Comes out tasting just like back home. My mom throws in sweet pumpkin cubes sometimes as well.



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