Callaloo - Oceanian Recipe

Callaloo

🌍 Oceanian, Trinidadian / Caribbean (variations across islands) Difficulty: ●●●○○

Callaloo was cooked by enslaved Africans in the Caribbean who recognized the taro plant's leaves as similar to West African cocoyam greens; it became a foundational dish across the islands, each with its own variation.

Ingredients

• 400 g callaloo (dasheen/taro leaves) or fresh spinach as substitute
• 200 g crab, cleaned (or salted pigtail / smoked meat)
• 1 can (400 ml) coconut milk
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 okra pods, sliced
• 2 sprigs fresh thyme
• 1 Scotch bonnet or habanero, whole
• 2 cups water or vegetable stock
• Salt to taste
• 1 tbsp butter

Method

1. Combining — Combine callaloo leaves, crab, onion, garlic, okra, thyme, and Scotch bonnet in a pot.
2. Adding — Add coconut milk and water; season with salt.
3. Step 3 — Bring to a boil; reduce heat and simmer 20–25 minutes until everything is soft.
4. Removing — Remove crab and Scotch bonnet pepper.
5. Step 5 — Using a "swizzle stick" (traditional) or immersion blender, beat or blend the mixture until smooth and creamy.
6. Step 6 — Return crab to pot; stir in butter. Adjust seasoning.
7. Serving — Serve as a soup or over rice with provisions (boiled dasheen, yam, or plantain).

Tags: callaloo or fresh spinach as substitute, crab, coconut milk, onion, garlic · Source: Brittani's Almanac