Trinidadian Callaloo

13 55 134
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 5
Trinidadian Callaloo
Health Highlights


12 leaf (25cm x 16cm) Taro leaves (chopped)
7 pod Okra (cut into 1-inch pieces)
2 tsp Butter, salted
1/4 cup chopped Yellow onion
4 medium pepper(s) Red bell pepper (chopped)
2 whole crab Crab, blue (cut into quarters)
3 sprig Thyme, fresh
1 pepper(s) Scotch bonnet pepper
4 stalk(s) Green onion (chopped)
1 cube Chicken bouillon, Knorr (crushed)
3 cup Water
1 cup Coconut milk, reduced fat
1 pinch Salt (to taste)


Add all the ingredients, except the scotch bonnet pepper and salt to a large pot and stir to mix. Cover the pot, place on medium high heat and bring to a boil. Let cook for 15 minutes, then add whole hot pepper. Re-cover pot and let cook for another 15 minutes or until everything is cooked through and the vegetables are very soft.

Remove the hot pepper and crab from the pot. Use a swizzle stick or an immersion blender to puree the mixture. You can do this in a food processor if you do not have an immersion blender or swizzle stick. Taste for seasoning (salt) and adjust if necessary.

Pour soup into a bowl, garnish with hot pepper and crab.

Serve as a soup to be eaten by itself or eat the Callaloo with rice or dumplings.

Nutrition Facts

Per Portion

Calories 134
Calories from fat 61
Calories from saturated fat 52
Total Fat 6.8 g
Saturated Fat 5.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.9 g
Cholesterol 11.3 mg
Sodium 342 mg
Potassium 602 mg
Total Carbohydrate 14.4 g
Dietary Fiber 3.5 g
Sugars 6.8 g
Protein 5.5 g

Dietary servings

Per Portion

Meat 0.1
Vegetables 2.2

Energy sources