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Scarborough (Trinidad and Tobago)
Hotels in area
Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
250kcal
14gProtein
30gCarbs
10gFat
5gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🐟 Fish
Callaloo
How to order / say it
Say it
Callaloo — [kal-uh-loo]
Order
I'd like a serving of Callaloo, please.
Locally
Ah want some callaloo, please.
Say locally
A nutritious dish of leafy greens cooked in coconut milk.
Why try it?
Callaloo showcases the lush greenery and the rich earth of Scarborough, often served as a side dish in traditional Sunday meals, offering culinary roots deeply connected with African heritage.
How it tastes
Callaloo is a creamy blend of amaranth leaves, coconut milk, and island spices, resulting in a savory and earthy experience, with a hint of freshness from added herbs.
Origin & History — first documented: 1870
Introduced to Scarborough during the 19th century, Callaloo evolved with the influence of African enslaved communities, becoming a Sunday staple in many homes, symbolizing cultural perseverance and adaptation.
Recipe
Ingredients
- 🥕 300 g callaloo leaves
- 🥛 100 ml coconut milk
- 🥕 50 g okra
- 🧄 50 g onion
- 🦐 100 g crab meat
- 🧂 5 g pimento peppers
- 🌿 5 g thyme
- 🧂 5 g scotch bonnet pepper
- 🧂 5 g salt
- 🧂 5 g black pepper
Method
- 1 Chop the callaloo leaves and set aside.
- 2 Sauté onion and pimento peppers until translucent.
- 3 Add okra, scotch bonnet, crab meat, coconut milk, and chopped callaloo leaves.
- 4 Season with salt, black pepper, and thyme; simmer until greens are tender.
- 5 Blend lightly for desired texture. Serve hot.
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