Callaloo (Real Trini Style)...caribbean

READY IN: 50mins
YIELD: 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.