Ria’s Trinidad & Tobago callaloo recipe

1. Assemble ingredients
2. Wash and chop callaloo bush (if using); ochroes; pumpkin; scallions and onions; slice carrots; mince garlic. Chop the thyme finely or place entire bunch whole in the pot (remove the stems after cooking). If possible, use fresh coconut milk (grate coconut into hot water and squeeze out juice); if not, you can use canned coconut milk (look for a brand without preservatives)
3. In a saucepan over low heat, add one tablespoon of olive oil, then add the pumpkin, carrots, ochroes, callaloo (or spinach), scallions, onion, thyme and
   garlic, and habanero pepper
4. Add the coconut milk. Salt to taste; add freshly ground black pepper
5. Cover and let simmer for 60-90 minutes until all the ingredients are cooked and soft. Turn every 15-20 minutes to mix and prevent sticking to the bottom of the pot
6. When finished, remove pepper (being careful not to burst it) and meat (if any). Swizzle using a swizzle stick, also called dhal ghutney in Trinidad, to break up any chunks. Alternatively, you can use a food processor, blender or hand immersion blender for a finer, smoother consistency
7. Enjoy over rice or with macaroni pie.

Trinidad Callaloo. Photograph by Ria Birju

Enjoy over rice or with macaroni pie. Photograph by Ria Birju

When finished, remove pepper (being careful not to burst it) and meat (if any). Swizzle using a swizzle stick, also called dhal ghutney in Trinidad, to break up any chunks. Alternatively , you can use a food processor , blender or hand immersion blend for a finer, smoother consistency. Photograph by Ria Birju

Add the coconut milk. Salt to taste; add freshly ground black pepper. Photograph by Ria Birju

Wash and chop callaloo bush (if using); ochroes; pumpkin; scallions and onions; slice carrots; mince garlic. Chop the thyme finely or place entire bunch whole in the pot (remove he stems after cooking). If possible, use fresh coconut milk (grated coconut into hot water and squeeze out juice; if not, you can use canned coconut milk ( look for a brand without perservatives). Photograph by Ria Birju

In a saucepan over low heat, add one tablespoon of olive oil, then add the pumpkin, carrots, ochroes, callaloo (or spinach), scallions, onion, thyme, and garlic, and habanero pepper. Photograph by Ria Birju

Cover and let simmer for 60-90 minutes until all the ingredients are cooked. Photograph by Ria Birju

Local staple callaloo and ingredients. Photographer: Marc Seyon

* It is often difficult to find what is known locally in T&T as callaloo bush (the leaves of the dasheen plant) outside of Trinidad, so frozen spinach may be used as a substitute.

With special thanks to Ria, a Trini living in New York, who provided the recipe and photos. www.cookingwithria.com

Written by Discover Trinidad & Tobago