Callaloo
Callaloo refers to both a leafy green vegetable and the dish made from it — but what that means changes by island. In Jamaica, callaloo is amaranth, sautéed simply with onion and tomato for a popular breakfast side. In Trinidad, callaloo is a thick, creamy soup built on taro (dasheen) leaves, coconut milk, and okra. This guide covers both traditions, how to buy fresh vs. canned, and where to find callaloo near you.
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Bundled leafy greens sold fresh in the produce section of Caribbean markets, most common in Jamaican-style cooking.
Used specifically for Trinidadian-style callaloo soup — must be fully cooked, as raw dasheen leaves can irritate the throat.
A convenient shortcut when fresh isn't available — Grace is a widely available canned callaloo brand.
Some Caribbean markets carry frozen chopped callaloo, useful when fresh bundles aren't in stock.
Amaranth greens sautéed with onion, tomato, garlic, and scotch bonnet — a popular breakfast dish, often served with saltfish, ackee, or fried dumplings.
A thick, creamy soup made from dasheen (taro) leaves, okra, coconut milk, and often crab or pigtail — traditionally served with rice on Sundays.
Dasheen/taro leaves must be cooked thoroughly (they contain calcium oxalate crystals that irritate the throat if undercooked); amaranth-style callaloo cooks down quickly, similar to spinach.
Callaloo greens are rich in iron, calcium, and vitamins A and C, making the dish a nutritional staple across Caribbean diets.
Caribbean and West Indian grocery stores stock fresh callaloo bundles, canned callaloo (Grace is a common brand), and sometimes frozen chopped callaloo. See our Caribbean Grocery Stores Near Me directory to find one nearby.
No — Jamaican callaloo is typically amaranth greens sautéed as a side dish, while Trinidadian callaloo is a thick soup made from dasheen (taro) leaves, okra, and coconut milk. The name refers to different plants and dishes depending on the island.
Spinach is the closest widely available substitute for Jamaican-style amaranth callaloo, though the flavor and texture differ slightly. For Trinidadian dasheen-based callaloo soup, collard greens are sometimes used as a substitute, though the result won't be identical.
In Trinidad, yes — callaloo soup is made specifically from dasheen (taro) leaves. In Jamaica, callaloo usually refers to amaranth, a different plant entirely.
Jamaican callaloo is often eaten for breakfast alongside saltfish, ackee, or fried dumplings. Trinidadian callaloo soup is traditionally served over rice, often as part of a Sunday meal.