Callaloo Soup: Trinidad's National Dish

Callaloo is more than a dish — it's a symbol of Caribbean identity. Made from the leaves of the dasheen plant (taro), cooked down with coconut milk, okra, and aromatic herbs, it's the dish that every Trinidadian grows up eating on a Sunday morning.

What Is Callaloo?

The word "callaloo" refers both to the leafy green vegetable (dasheen leaves) and the dish made from it. In Trinidad, callaloo is typically cooked with:

• Dasheen (taro) leaves — the base of the dish
• Coconut milk — for richness and sweetness
• Okra — for body and texture
• Chadon Beni (shadow beni / culantro) — a uniquely Caribbean herb with a bold, cilantro-like flavour
• Pimento peppers — for gentle heat and aroma

Our Callaloo Cooking Sauce

We've captured the essence of this dish in our Callaloo Cooking Sauce — a ready-to-use base that brings authentic Caribbean flavour to your kitchen in minutes.

Simple Callaloo Soup Recipe

Ingredients

• 1 jar Moruga Collective Callaloo Cooking Sauce
• 400ml coconut milk
• 200g okra, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Method

1. Sauté onion and garlic in a large pot until softened.
2. Add the Callaloo Cooking Sauce and coconut milk. Stir to combine.
3. Add the okra and simmer for 15 minutes until tender.
4. Season to taste and serve with boiled dumplings or rice.

Serving Suggestions

In Trinidad, callaloo is traditionally served alongside rice and peas, macaroni pie, and stewed chicken on a Sunday. It's also wonderful as a sauce over grilled fish or as a dip with fried bake.

Serves 4 | Prep: 10 mins | Cook: 20 mins | Difficulty: Easy