Callalo with Crab


  • 1 lb Callalo leaves, spinach or Swiss chard
  • 6 cups chicken stock
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 3 scallions, chopped, white and green parts
  • 1 tsp dried thyme or 2 tsp fresh
  • 4 oz salt pork cut into 1/2 inch cubes
  • 1/2 lb crab
  • 1/2 cup coconut milk
  • 1/2 lb young okras, sliced
  • kosher salt and fresh cracked black pepper
  • Pickapeppa hot pepper sauce or Tabasco

Callalo is common on many of the Caribbean islands. It is the leaves of the taro plant. The root of the taro plant is called dasheen. You can find fresh Callalo in many Caribbean markets, however if you can’t find it you can substitute, either spinach or Swiss chard. This version is commonly served in Trinidad.


  • Wash the greens and chop coarsely.
  • Put into a large heavy sauce pan with the chicken stock, onion, garlic, scallions, thyme and salt pork.
  • Cover and cook at a gentle simmer until the pork is tender.
  • Add the coconut milk and okras and cook until the okras are done. About 10 minutes.
  • Add the crab meat and season with salt and pepper. Finish with a little hot sauce.

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