Entree: Trinidad and Tobago – National Cuisine – Callaloo

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) callaloo leaves (dasheen/taro leaves or amaranth), washed and chopped
- 8 oz (225 g) okra, sliced
- 1 lb (454 g) salted pig tail or salted pork, rinsed and chopped
- 2 cups (480 ml) water or reserved pork stock
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 whole Scotch bonnet pepper (leave whole for mild heat or slit for more heat)
- 2 sprigs fresh thyme
- 2 tbsp (8 g) culantro (chadon beni), chopped (or substitute cilantro)
- 1 tsp (5 g) black pepper
- Salt, to taste (keep minimal if using salted pork)
- 1 lime (optional, for finishing)

Instructions

1. Place the salted pig tail in a pot, cover with water, bring to a boil, then simmer for 45–60 minutes until tender; remove pig tail, reserve 2 cups (480 ml) of the cooking liquid, chop the meat and set aside.
2. Meanwhile, in a large pot heat the oil over medium heat; sauté the chopped onion until translucent, add minced garlic and thyme and cook 1 minute until fragrant.
3. Add the sliced okra to the pot and cook 3–4 minutes, then add the chopped callaloo leaves and the reserved pork cooking liquid (or 2 cups/480 ml water/stock); tuck the whole Scotch bonnet pepper into the pot.
4. Simmer uncovered for 20–25 minutes, stirring occasionally, until the leaves and okra are very tender and the liquid has reduced.
5. Remove the Scotch bonnet pepper and discard; use an immersion blender (or transfer in batches to a blender) to purée the greens to a thick, smooth consistency.
6. Return the puréed greens to low heat, stir in the coconut milk, chopped salted pig tail, culantro, and black pepper; simmer gently 5–10 minutes to meld flavors. Adjust salt if needed.
7. Finish with a squeeze of lime if desired and serve hot alongside rice, boiled provisions, breadfruit, or bakes.