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Trinidad Callaloo

Prepared by: Ingrid George

Total: 1 hour 10 mins

Prep: 20 mins

Cook: 47 mins


1 medium onion chopped

3  cloves  garlic  finely minced

10 ochroes

1 lb pumpkin - cut into cubes

1 teaspoon black pepper

1/2 teaspoon ground clove

2 teaspoon   fresh oregano

1 tb vegetable oil

 1 box coconut milk

15 young  dasheen leaves, skinned stems, deveined leaves and diced.


In a large heavy pan heat oil and add onion, garlic and fresh herbs, saute.

 Add ochroes, pumpkin and diced dasheen bush 2 mins.

Add coconut milk bring to boil, reduce heat and simmer covered for 45 mins.

Stir until smooth, add salt and black pepper to taste.

When Finished: pour into bowl and garnish with fresh coriander leaves and serve.


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