Trinidadian Callaloo (Velvety Dasheen Bush, Okra, Pumpkin & Coconut Soup) – Authentic Trinidad and Tobago Recipe
Swirled until velvety smooth, this emerald coconut-and-okra soup is the heart of Trinidadian Sunday lunch.
- Country of Origin
- 🇹🇹 Trinidad and Tobago (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Chopped dasheen/spinach leaves, Sliced okra, Cubed calabaza pumpkin, Coconut milk, Chadon beni
Ingredients for Trinidadian Callaloo (Velvety Dasheen Bush, Okra, Pumpkin & Coconut Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) chopped dasheen/spinach leaves, prepped into bite-sized pieces
- 1.5 cups sliced okra, washed and trimmed
- 1 cup cubed calabaza pumpkin
- 1 medium onion and 3 cloves garlic, finely minced with coconut milk
- 1.5 tbsp traditional Trinidad and Tobago seasoning (chadon beni, thyme, garlic, whole hot pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and coconut milk for 3–4 minutes until fragrant.
- Stir in chadon beni, thyme, garlic, whole hot pepper and toast for 45 seconds to release the essential oils of Trinidad and Tobago's kitchen.
- Add chopped dasheen/spinach leaves and sliced okra, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cubed calabaza pumpkin, adjust seasoning, and ladle steaming hot into deep bowls.