Trini-Style Callaloo with Shrimp (Dasheen Bush, Pumpkin & Coconut Milk)

Prep Everything First. Wash and chop the dasheen bush, okra, pumpkin, onion, garlic, pimento peppers, and culantro. Keeping everything chopped small and evenly helps the callaloo cook evenly and blend into its signature silky texture.

Build the Flavor Base. Heat the oil in a heavy pot over medium heat. Add the chopped onion, garlic, and pimento peppers and sauté until fragrant and softened. Add the thyme during the final minute so it blooms in the hot oil and releases its aroma.

Add the Okra & Pumpkin. Stir in the sliced okra and diced pumpkin. Cook for several minutes, allowing the vegetables to soften slightly and begin developing flavor before adding the greens.

Add the Dasheen Bush. Add the chopped dasheen leaves to the pot. Although it may seem like a large amount, the greens will quickly reduce as they cook. Let them simmer until they have reduced by about half.

Pour in the Coconut Milk. Add the coconut milk along with the whole Scotch bonnet pepper. Season with salt, black pepper, and all-purpose seasoning to taste. Allow everything to simmer gently until the pumpkin becomes tender and the greens are fully cooked.

Blend Until Smooth. Remove the whole Scotch bonnet pepper. Using an immersion blender, carefully puree the mixture until the callaloo becomes smooth, creamy, and velvety.

Add the Shrimp. Return the pot to low heat and stir in the cleaned, lightly seasoned shrimp. Cook gently for 5–7 minutes, or until the shrimp turn pink, tender, and fully cooked.