Documented recipe
Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
This version combines taro leaves, okra, and pumpkin with coconut milk and Scotch bonnet chile. Hands-on preparation takes about 30 minutes and makes approximately 4 servings; these are practical estimates.
Total time60 min
DifficultyIntermediate
servings4
Method
- 01
Prepare the ingredients
Wash the taro leaves, separate the leaves from the ribs, and chop them. Chop the okra, dice the pumpkin, and chop the onion and garlic.
- 02
Simmer
Put the taro leaves, okra, pumpkin, onion, garlic, dried thyme, coconut milk, and water in a pot. Add the salt and place the whole Scotch bonnet chile on top. Bring to a boil, cover, and simmer for about 30 minutes, until the leaves and pumpkin are tender.
30 min - 03
Blend and serve
Remove the whole chile. Blend the mixture until it reaches the desired texture. If needed, add a little more water to thin it; serve the soup hot.
Ingredients
00:00
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.