Callaloo for Beginners: A Simple Introduction

What Is Callaloo?

If you're unfamiliar with Callaloo, here's a simple introduction. Caribbean leafy green soup — dasheen (taro) leaves simmered with coconut milk, okra, crab, and scotch bonnet peppers. Trinidad's national dish.

Where Does It Come From?

Callaloo originated in Port of Spain, Trinidad and Tobago. It's a beloved part of the local food culture and one of the dishes that best represents Trinidad and Tobago's culinary tradition.

What Does It Taste Like?

Callaloo has a creamy, earthy, and slightly spicy flavour. The combination of Dasheen leaves, coconut milk, okra creates a taste that is characteristic of Port of Spain's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

In a bowl, often served with cou-cou or rice

Where Can I Try Callaloo?

The best place to try Callaloo for the first time is in Port of Spain, Trinidad and Tobago. If you can't travel there, look for restaurants specialising in Trinidad and Tobago cuisine in your city, or try making it at home using our recipe guide.

Is Callaloo Suitable for Me?

Callaloo traditionally contains Dasheen leaves. Its spice level is 2, which may require adjustment for those sensitive to spice.