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CaribbeanAuthentic Cuisine

Callaloo

Serves 4 to 6 Soup vegetarian, Soups

Callaloo

Callaloo is a staple in Caribbean homes, deeply rooted in Trinidadian culinary traditions. It's often enjoyed during family meals, where the abundance of market greens finds its place on the table. This version captures the essence of how a Trinidad market greens cook would prepare it, with salt measured by instinct and a generous hand with the fat, ensuring every bite is rich and satisfying.

The dish is a vibrant medley, with the earthy flavor of callaloo or spinach meeting silky coconut milk and the subtle heat of black pepper. The okra adds a slight thickness, while the garlic and onion infuse it with warmth. Each spoonful is a comforting blend of textures and flavors, embodying the heart of Caribbean home cooking.

Ingredients

  • 400 gmixed vegetables — carrot celery potato
  • 1onion
  • 1.5 Lvegetable broth
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper
  • 500 gcallaloo or spinach
  • 1okra
  • 1onion
  • 400 mlcoconut milk
  • 2 clovesgarlic
  • to tastefine sea salt

Method

  1. Begin by preparing your aromatics. Peel and finely chop 1 onion and 2 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring frequently until they become soft and translucent, releasing a sweet aroma, about 5 minutes.
  2. While the aromatics are softening, rinse and roughly chop 500 g of callaloo or spinach and 1 okra. Once the onion and garlic are ready, add the chopped callaloo or spinach and okra to the pot. Stir well to coat the greens in the aromatic oil, allowing them to wilt slightly.
  3. Pour in 1.5 liters of vegetable broth and 400 ml of coconut milk into the pot. Stir to combine, ensuring the liquid covers the vegetables. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together.
  4. Add 400 g of mixed vegetables to the pot. Stir them into the broth, ensuring they are evenly distributed. Continue to simmer until the vegetables are tender and the callaloo or spinach is soft, with a vibrant green color.
  5. Once the vegetables are cooked, taste the broth and adjust the seasoning with fine sea salt and black pepper to your liking. The broth should be rich and slightly creamy from the coconut milk, with a balanced seasoning.
  6. Finish the dish by adding a final drizzle of olive oil for richness. Serve the Callaloo hot, allowing the flavors to shine and the dish to be enjoyed in a communal setting.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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