callaloo

Callaloo is a Caribbean dish centered on leafy greens, most often amaranth greens or dasheen (taro) leaves. The greens are simmered with onions, garlic, peppers, and often coconut milk or palm oil until tender, forming a thick, flavorful stew or soup. In some places the term also refers to the greens themselves, sold as “callaloo greens.”

Origins and terminology reflect West African culinary influence brought to the Caribbean during the slave era. Over time, the greens and preparation adapted to local crops and tastes, resulting in regional variations. Beyond amaranth or taro leaves, other greens such as spinach can be used depending on availability.

Regional variations and ingredients vary widely. In Trinidad and Tobago, callaloo is commonly a coconut-milk–based soup or thick stew, sometimes enriched with crab, salted fish, or pork. In Jamaica, the dish often takes the form of a sautéed or stewed greens dish featuring callaloo leaves, onions, scallions, and hot peppers, sometimes with saltfish. Other Caribbean islands—Barbados, Grenada, Guyana, Antigua and Barbuda—prepare similar greens dishes, occasionally including okra or dumplings and serving as a side with rice, provisions, or as a main course.

Cultural role and serving: Callaloo is a staple of Caribbean home cooking and market fare, adaptable to vegetarian or meat- or seafood-based meals. Typical seasonings include thyme, pimento, scallions, and hot peppers, with texture ranging from smooth purée to chunky greens.