When a Jamaican and a Trinidadian say that they are eating Callallo, they are not the same dish. However, they are both made from green leafy vegetables. Both dishes are nutritious and very flavorful.
I learned about and ate Tinidadian Callaloo years ago. I attempted to make it and it came
out very well. Trinidadian Callaloo is made from dasheen leaves and is cooked similarly to this recipe. It is creamy and crab legs are often added for more flavor.
In comparison, Jamaican callaloo is made from a green leafy vegetable and often cooked with salted fish. The vegetable is stir-fried with onion, garlic, tomatoes, and other herbs and spices. This is often served as a breakfast item with a starchy side dish.
Jamaican callaloo resembles spinach. However, the flavor and textures are not the same.
My mom gave me this callaloo. She has a friend that grew them in their backyard. I am so greatful for having these because i have not eaten Jamaican “spinach” in a very long time.
Instead of cooking the callaloo the Jamaican traditional way, I decided to cook then trinidadian style. How you enjoy this recipe. Let me know in the comment section what are your view. Do you like callaoo and would you try making it?
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How To Make Jamaican Callaloo Trinidadian Style.
Here are all the ingredients You Will Need.
Below are some amazon ingredient links for your shopping convenience.
Badia Complete Seasoning
Red Pepper Flakes
Your kitchen may need one of these kitchen utensil. Check them out on amazon.
Gourmia Air Fryer Corn Riblets
Jamaican Callaloo Trinidadian Style
- Sauce Pan
- Wooden Spoon
- Cutting Board
- Garlic Press
- 6 cups Fresh Callaloo, chopped
- 16 oz Salted Pollock
- 1 small Fresh Dried Coconut Makes 4 cups coconut milk.
- 2 cups Pumpkin, cubed
- 1 head Garlic, minced pressed
- 2 cups Okra
- 1 cup Scallion, sliced
- 1 medium Yellow Onion, chopped
- 2 tbsp. Badia Complete Seasoning
- 3 tsp. Crushed Red Pepper Flakes
- 2 tsp. Rosemary, dried
- 3 sprig Fresh Thyme
- 2 tsp. Cumin Seeds
- 2.5 tsp. Salt
- 1 tsp. Black Pepper
Let's Cook The Salted Pollock for Callaloo
- In a bowl, wash salted pollock in warm water and strain off the water. This removes the extra salt from the surface of the fish. In a saucepan, add 6 cups of water to the salted pollock and bring to boil. Cook for 10-12 minutes and strain off the water.
- Use your hands to flake the fish into smaller pieces. Add to a small bowl and set aside.
Let's Make The Fresh Coconut MIlk for Callaloo
- Use a hammer to carefully break the coconut to expose the white flesh. The drained water can be used for making a smoothie. Check out my blog on my top 7 smoothies.
- Carefully use a dinner knife to remove the meat from the coconut shell. Dice coconut meat into small pieces. The small coconut used in this recipe yielded 3 cups of coconut.
- In a blender, add the coconut pieces with 3 cups water. Blend on medium for 2-3 minutes. Strain coconut milk and set it aside into a bowl. Instead of using fresh coconut, you can use the coconut powder and add to 4 cups water. Fresh coconut gives any dish a richer flavor. See the link to amazon in the ingredients list where you can purchase the powdered form.
Let's Prepared The Veggies
- Cut callaloo into small pieces, both leaves, and stem. If you do not have access to callaloo, spinach can be used as a replacement.
- Dice pumpkin and Okra into medium size pieces.
- Separate and peel the skin from the cloves of garlic. Use a garlic press to crush the garlic into a bowl; set aside.
- Remove the leaves from the fresh thyme.
- Dice 1 medium size onion and set aside. Add the rosemary, and thyme to the diced onion.
Here Is How To Cook The Callaloo.
- In a medium to large saucepan, heat oil for 1 minute over medium heat. Add diced onion, garlic, cumin seeds, thyme, and cook until onions are translucent.
- Add chopped callaloo and complete seasoning to the onion mixture and cook until the callaloo has wilted and reduced to half its size. Add your crushed red pepper flakes. I added scotch bonnet pepper into my last callaloo recipe, but I ran out. But if you are not a fan of heat, you can leave off the pepper flakes.
- Add your okra, scallions, rosemary, salt, pepper, diced pumpkin, and continue to stir and cook for another 2-3 minutes
- Pour the coconut milk into the callaloo mixture and continue cooking for 3-5 minutes, or until the okra and pumpkin are tender.
- Remove from flame and scoop into a blender. Blend on high until all ingredients are blended together.
- Return blended callaloo mixture back to the saucepan and continue to cook for another 2 -3 minutes over low heat. Make sure you frequently stir to avoid burning.
- Add the cooked salted fish to the callaloo mixture and continue to cook. As the starch from the vegetables is released, the callaloo will begin to thicken.
- This step is optional. But I added some chopped cilantro at the end for some freshness. Hope you enjoyed this recipe. Leave your thoughts in the comments section. I will love to know what you think.
Jamaican Callaloo with Rice.
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