Callaloo is deeply rooted in the history of the Caribbean, with origins tracing back to the 16th century, when enslaved Africans used local plant life and ready aromatics to create a masterful meal out of seemingly nothing. In Trinidad and Tobago, where I was raised, callaloo is so significant, it’s considered the twin Islands’ national dish—even without an official governmental designation. Callaloo has many variations throughout the Caribbean and its diaspora, but the one I grew up with uses taro leaves, okra, pumpkin, coconut milk, onions, garlic, and Scotch bonnet peppers. My version uses my mother’s recipe as a starting place, with a few adjustments. Because taro can be difficult to source in the States, I like to use a mix of spinach and collard greens—the latter serving as a nod to the South (my current home) and its rich Black culinary traditions. And when pumpkin isn’t available, I’m happy to sub with butternut squash, which makes for a strong, delicious proxy.
Read more about Brigid’s recipe and how she learned to love the dish here.
Recipe information
Yield
4 - 6 Servings
Ingredients
Preparation
Step 1
Heat oil in a large Dutch oven or other heavy pot over medium-high. Add onion and garlic and cook, stirring often, until softened and translucent, about 1 minute. Add scallions, cilantro, and thyme and cook, stirring, 1 minute.
Step 2
Stir in collard greens and spinach just to wilt slightly, then add okra, chopped chile, squash, coconut milk, and 1 tsp. pepper; season with salt. Stir well, then place whole chile on top. Reduce heat to medium-low, cover pot, and simmer until squash is tender and greens are wilted and softened, 40–45 minutes.
Step 3
Remove and discard whole chile (it should be shriveled but still intact). Using an immersion blender, purée Callaloo until smooth. (If you don’t have an immersion blender, blend in batches in a regular blender). The Callaloo should be thick and viscous. Taste and season with more salt and pepper if needed. Serve with rice or baked macaroni pie.
