Callaloo is the Trinidadian dish made as a purée or soup of dasheen leaves, okra, coconut milk, and aromatics.
Trinidadian callaloo commonly includes dasheen leaves, okra, coconut milk, onions, garlic, and herbs such as culantro. Crab is a traditional addition in many versions, although recipes differ and vegetarian forms are also prepared.
The name callaloo is used across the Caribbean, but the ingredients and texture vary by island. In Trinidad and Tobago, it is closely associated with Sunday meals and is often served alongside rice, provisions, or other main dishes.
Callaloo is sometimes mistaken for the leafy green itself. In Trinidadian cuisine, the word usually refers to the cooked dish, while dasheen leaves are one of its principal ingredients. The related West African and Caribbean food traditions reflect centuries of migration and cultural exchange.