Callaloo (Trinidadian Inspired)

Creamy, flavorful callaloo



FOR GREEN SEASONING (there are many variations, I made this with the ingredients I had on hand)






1. Place all ingredients in food processor and blend until a paste forms.


1. In a large dutch pot, heat coconut oil over medium heat.

2. Once heated, add ½ of the green seasoning and saute until fragrant (about 1 minute).

3. Add pumpkin and okra and stir so that it becomes coated with the green seasoning.

4. Once coated, add coconut milk, vegetable broth, the other ½ of green seasoning and salt to taste.

5. Cover the pot and simmer for about 15-20 minutes, until the pumpkin becomes tender. To test, use a fork and squeeze a piece of squash on the side of the pot. If it gives easily, then you are ready to go to the next step. If not, cover it back up and check again in 5 minutes.

6. Add callaloo or spinach to the pot. I added mine in batches of three so that the pot wasn’t crowded. After each batch, I would cover the pot and wait for a minute until the leaves wilted and were easier to stir into the broth.

7. Once all leaves are added, cover the pot and cook for another 5-7 minutes.

8. Once the leaves have cooked down, taste the Callaloo. At this time feel free to adjust seasoning and add salt if needed. Add jerk seasoning and grated garlic cloves for an extra kick.

9. Using a stick blender, blend the entire pot of Callaloo until it reaches the desired creamy texture.

10. You can eat this by itself as a main or with a grain such as rice or stir in crabmeat (traditional) or serve as a side dish 🙂



This dish gets its creaminess and mucilage from okra