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Epicurious

Callaloo

Bowl of callaloo on wooden table.
Photograph by Julia Stotz

With origins in West Africa, callaloo—a braised dish of leafy greens—is an integral part of Caribbean cuisine. Callaloo is so significant to the region, it is the national dish of three countries—Trinidad and Tobago, French Saint Martin, and Dominica. The type of greens vary by region, switching from taro to amaranth to water spinach. At Canje in Austin, Texas—one of our 10 Best New Restaurants of 2022—chef Tavel Bristol-Joseph uses local Southern greens, often a mixture of spinach, and collard, turnip, and mustard greens.

Callaloo can be thick and stewy, smooth and soupy, or—like they do at Canje—rife with texture. Broiled kale offers a whisper of char and a toothsome bite in this version. Serve it as a side with rice, chicken, or fish.

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