Callaloo (Trinidad)

Callaloo is a popular dish in Trinidad and Tobago, often served with rice or roti. It is made with dasheen leaves, which are rich in vitamins and minerals.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Callaloo (Trinidad)

Cooking Method: Boiling, Simmering Cuisine: Caribbean, Trinidadian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Dasheen leaves
• 1 cup Okra
• 1 cup Coconut milk
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Thyme
• 1 whole Scotch bonnet pepper
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil

Instructions

1. In a large pot, bring water to a boil and blanch the dasheen leaves for 5 minutes. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and thyme. Cook until onion is translucent.
3. Add okra, scotch bonnet pepper, and coconut milk to the pot. Bring to a simmer and cook for 10 minutes.
4. Add the blanched dasheen leaves to the pot and cook for an additional 10 minutes.
5. Season with salt and black pepper. Stir well.
6. Remove from heat and let it rest for 5 minutes before serving.
7. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 18g6%

Sugars 3g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.