Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDinner
Recipe Story
origins & traditionsThis authentic Trinidadian callaloo stew is a beloved staple that showcases the vibrant flavors of the Caribbean islands. The dish combines nutrient-rich spinach and okra simmered in aromatic coconut milk with garlic, onions, and traditional island spices. What makes this version truly special is the addition of soft flour dumplings that cook directly in the stew, absorbing all the savory flavors while adding substance and texture. The result is a warming, satisfying meal that brings together African, Indian, and indigenous Caribbean influences in one pot. Perfect for family gatherings or weeknight dinners, this stew delivers complex flavors with simple preparation. The creamy coconut base balances beautifully with the slight bitterness of the greens, while fresh thyme and hot peppers add aromatic depth and a gentle kick of heat that can be adjusted to your preference.
Instructions
step by step0/8 done
In a large stockpot, heat olive oil over medium heat. Add diced onions and sauté until softened, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
Add sliced okra to the pot and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
Pour in the coconut milk and vegetable broth. Add bay leaves, fresh thyme sprigs, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to medium-low. Add the chopped spinach in batches, stirring as it wilts down.
While the stew simmers, prepare the dumplings: In a mixing bowl, combine flour, salt, and butter. Mix until crumbly, then gradually add water until a soft dough forms. Knead briefly and divide into 12 small portions, rolling each into a ball then flattening slightly.
Once all spinach is wilted and the stew has simmered for 10 minutes, gently drop the dumplings into the stew. Cover and cook for 15-20 minutes without stirring until dumplings are cooked through and fluffy.
Taste and adjust seasoning as needed. Remove bay leaves and thyme sprigs before serving.
Ladle the stew into bowls, ensuring each serving gets dumplings and plenty of the rich coconut broth. Serve hot with lime wedges on the side.
Trinidadian Callaloo Stew with Dumplings
4.4 (103)
A hearty West Indian stew featuring tender greens, okra, and coconut milk, served with soft flour dumplings. This comforting one-pot dish embodies the rich culinary heritage of Trinidad and Tobago.
medium
55 min
6 servings
Ingredients
0 of 14 checked
Main Ingredients
- 8 cups spinach, fresh, chopped
- 2 cups coconut, canned coconut milk
- 2 cups green-beans, sliced, fresh or frozen okra
Aromatics
- 1 pieces onions, diced
- 4 cloves garlic, minced
Seasonings
- 2 teaspoons thyme, fresh sprigs
- 1/2 teaspoons cayenne (optional)
- 2 pieces bay-leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Dumplings
- 2 cups flour, all-purpose
- 2 tablespoons butter, cold, cubed
Cooking Base
- 2 tablespoons olive-oil
Garnish
- 1 pieces lime, cut into wedges (optional)
Chef Tips
expert advice•For a richer flavor, add 2 tablespoons of tomato paste when sautéing the onions.
•If you prefer a thicker stew, mash some of the okra against the side of the pot.
•Traditional callaloo uses dasheen leaves, but spinach is an excellent substitute that is more widely available.
•You can add diced sweet potatoes for extra heartiness - add them with the coconut milk so they have time to cook through.
•For a protein boost, some cooks add salted pigtail or salt beef, which should be boiled separately first to remove excess salt.
•The dumplings can be made ahead and refrigerated for up to 2 hours before cooking.
•If you cannot find fresh thyme, use 1 teaspoon of dried thyme instead.
•Adjust the cayenne pepper to your heat preference - Trinidadians often serve extra hot pepper sauce on the side for those who want more spice.
