Callaloo is a Trinidad and Tobago dish that can be made as a thick soup with crab, taro leaves, coconut milk, and okra.
Trinidadian callaloo commonly uses dasheen, or taro, leaves along with okra, coconut milk, herbs, and seasonings. Crab is a celebrated addition, especially in versions associated with coastal and southern communities. The ingredients are simmered until the leaves soften and the mixture becomes smooth and thick.
The word callaloo is used across the Caribbean and does not describe one identical recipe everywhere. In some islands it refers mainly to leafy greens, while in Trinidad and Tobago it usually means a cooked dish or soup with a distinctive combination of vegetables and coconut.
This regional variation is why callaloo can be confused with Caribbean leafy-green stews. Trinidadian callaloo is particularly associated with crab and the use of dasheen leaves.