Callaloo II

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With the different variations there are to a good callaloo, I decided to post my mom’s callaloo recipe. Unlike my wife’s callaloo that’s a little thicker, my mom’s callaloo is a little more fluid and spicy. This is the callaloo I grew up on. Every Sunday morning as a rule, right before going to church, the dasheen bush would be in a large bowl already chopped up and I would be bursting a coconut for her to grate to make the coconut milk.

Back then there wasn’t any coconut powder or “osterizer” to blend the coconut, so everything had to be done by hand. But this was fun; I used to walk with a little cup to collect the sweet coconut water when I burst the coconut.

A   Spicy Callaloo

In fact I developed a technique to bursting the coconut. I used to target the “eye” of the coconut because it would break easily when struck there. Then I would hit the other side of the coconut, the “point”, because if it was not broken properly, it made it difficult to extract the kernel. I would know because I got a few “digs” in my palm well, trying to take out the kernel from this area when the knife slipped (one reason to use a dull knife to remove the kernel!)

As for the other ingredients: we usually planted the ochro, pimento peppers and hot peppers in the kitchen garden or we would go to the market the Saturday before. The market used to be real fun, but that will have to be another story….. Too much to talk about: the sights; the sounds; the bachannal :-) Here’s callaloo.

Callaloo Recipe


Callaloo II


1 large bundle dasheen bush
2 packs coconut milk
4 cloves garlic, chopped
1/2 medium onion, chopped
2 sprigs chive, chopped
3 pimento peppers, chopped
1 sprig thyme, chopped
1/2 cup pumpkin, chopped
8 large ochroes, chopped
salt to taste
1 hot pepper
Water ( about 4 cups)
1 tbsp. roucou

Cut up the dasheen bush and wash.
Note: Remove the tips of the dasheen bush before cutting it up.

Place in a large pot and add the pumpkin and seasonings.

Then add the ochro, coconut milk powder, roucou.
and hot pepper.
Note: You would notice in the recipe I said 1 hot pepper, but you are seeing me add a piece of pepper. The pepper we used is the famous congo pepper ( note its brown colour) and because of it’s high heat level you cannot use the whole pepper in this recipe. It is very, very, very hot ( see how many time I say very) :-)
add the water and put to boil

Boil until the ingredients are tender. Add salt to taste.
Stir occasionally to avoid burning.
Leave to cool

When cooled, blend until smooth
Note: Back in the day we would use either a swizzle stick or a dhal gutney to make the callaloo smooth.

Anyhow, more to come. Until then, Ah gone!


  1. says

    u made me remember my childhood days growning up in Dabadie i use to pop the coconut eye too lol and mom use the wsizzle stick to her last days she said it make the food taste sweeter…

  2. says

    i usaully add shandon beni and not chive, cant cook in trinidad without using shandon beni, anyway i like to swizzle my callaloo, it makes for a better taste and a more rustic homey feel to the dish, belding it just makes it look like seasoning water there’s no texture, and from eating it both ways, it also affects the taste of it.

  3. Tkeishta says

    Hi, I’ve tried this and it came out delish. Many Thanks :)
    I wish I knew how to burst the coconut :( though. I buy the coconut powder from the grocery and it is not too bad.

    I’ve heard that people use salt meat in their callaloo. I’d like to know how to make callaloo with salt meat. I have never used salt meat before. (new to the kitchen)

    Thanks for sharing :)

    • says

      It’s easy Tkeishta to use the salted meat. Just pressure cook or boil to get rid of some of the salt then use in the callaloo. The meat will give the callaloo a unique and exotic taste. Happy cooking adventures. :-)

  4. dc says

    Allo Felix, packs of coconut milk come in different sizes now. Which pack size are you referring to?
    How much salt do YOU normally put in this?

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