The national dish of Trinidad and Tobago. It differs from the Dominican or Jamaican version. It is represents the islands mix of culture and flavours into one dish. Typically a soup-like consistency it has strong flavours and can be eaten vegan, crab/shrimp/lobster or salted meat! Typically as a sauce to add alongside dishes, today it has seen more widespread use as a soup in restaurants.
Ingredients
Dasheen/Taro leaves and stems (4-5)
Cubed Pumpkin (1-2 cups)
Okra thinly sliced (10 pods)
Coconut Milk (1 400mL can)
Green Onions (3-5)
Pimento Peppers (3-4)
Garlic Cloves (3-4)
Medium Onion (1)
Thyme sprigs (3-4)
Scotch Bonnet Pepper (1)
Coconut oil (1-2 tbsp)
Salt and Black Pepper to taste
Water as needed
Substitutions
There are a few as this requires some region specific ingredients. However, where there is a will you have food.
Dasheen/Taro can be replaced with one container of baby spinach.
Pumpkin (Caribbean variant) can be replaced with butter nut squash.
Traditionally crab is used but can be replaced with shrimp or lobster. The cooking style changes to accommodate them.
You could use canned crab but fresh is always better.
Method
Chiffonade the dasheen (slice into ribbons).
Mince the garlic and pimento peppers
Dice the onions and green onions.
Heat oil in a large pot and soften the garlic, pimento and all onions.
Add the sliced okra discs and further soften.
Add the dasheen, pumpkin and thyme.
Mix and add freshly squeezed coconut milk from a can.
Add water, maybe one or two cups.
Bring to a simmer and add one whole scotch bonnet pepper.
Allow to cook for 60 - 90 minutes.
Remove scotch bonnet pepper.
Either use a swizzle stick or immersion blender in pulse mode to bring to the desired consistency.
Season with salt and black pepper.
Optional, You could add cleaned crab in it’s shell at this point and cook for 5 minutes.
If using canned crab just add the juice from the can as well.
fin.
Variations
Shrimp Callaloo
If you do not have access to fresh crab—or canned crab is beneath you—you could use large tiger shrimp. Do not add them as described above, wait until the end. Treat them as crab as above.
Method 1
Remove heads, devein and keep the remaining shell intact.
Season the shrimp with salt, black pepper and green seasoning.
Cook the callaloo as above.
Add Shrimp after the blending the callaloo and cook for 5 minutes.
fin.
Method 2
Remove the shells and make a broth for 20-30 minutes.
Use this broth instead of water.
Season the shrimp with salt, black pepper and green seasoning.
After cooking the callaloo:
Turn off the heat.
Add the seasoned shrimp, allowing residual heat to cook them through.
