Trinidadian Callaloo
This velvety Trinidadian callaloo is made by simmering dasheen leaves with okra, coconut milk, and crab for a deeply flavorful green soup or side dish. It is a beloved national dish of Trinidad and Tobago and is often served at Sunday family meals.
A silky Trinidadian green soup made from dasheen leaves, coconut milk, and crab.
Nutrition per serving
Ingredients
greens
vegetables
liquid
protein
aromatics
Instructions
Simmer the Greens
Place dasheen leaves, okra, thyme, scotch bonnet, and crab into a large pot. Add enough water to cover. Bring to a boil and cook over medium heat for 20 minutes until the leaves are very tender.
Add Coconut Milk
Pour in the coconut milk and stir well to combine. Reduce heat to medium-low and continue to cook for another 10 minutes, allowing the flavors to meld together.
Swizzle to Blend
Remove the crab pieces and scotch bonnet pepper and set them aside. Use a swizzle stick or immersion blender to break down the mixture into a smooth, thick, creamy consistency.
Return Crab and Serve
Return the crab pieces to the pot and gently heat through for 5 minutes. Season with salt and black pepper to taste and serve hot over rice or with provision.
Substitutions
Common mistakes
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