top of page

Calalloo

  Here in Trinidad, Sunday lunch would always include a pot of steaming Calalloo. Considered by some (foreigners) to be a soup, Calalloo is more of a side dish; although it can be both. It is eaten with a wide range of dishes and it isn't just delicious... It's healthy too. This "one-pot" is super easy to make and it can be a great accompaniment to many other Caribbean dishes or it can eaten by itself.... Either way, its delicious.

Ingredients

  • 1 Bundle Calalloo bush/ 1 pkg (cut up) Approx 15 leaves

  • 1 Pk Coconut milk powder or 1 tin Coconut Cream

  • 1 Cup diced Pumpkin 

  • 1 Cup sliced Ochroes (about 15)

  • 1'' piece of ginger (grated finely or smashed for easy removal)

  • 2 Pimentos (sliced)

  • 1/2 small Onion (diced)

  • 1 hot Pepper (Habanero)

  • 2 Tbsp all purpose seasoning

  • 2 1/2 Cups water (if using powdered coconut milk. Use only one cup of water if you are using coconut cream)

Directions

In a medium pot, combine all ingredients. Cook covered on low heat until veggies are tender and soup-like. 

Remove from heat... Don't forget to take out Hot pepper and ginger (i've forgotten peppers in my calalloo a few times...  lets just say I had a very unpleasant surprise)

Allow to cool for 10 minutes before blending or processing.

Blend to desired consistency and serve hot.

bottom of page