---
title: Trini Callaloo (Blended Greens and Coconut Stew)
servings: 6
prep time: 15 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/callaloo-trinidad
---

Gather @fresh thyme{2}.

Rinse the @callaloo greens{400%g} well and roughly chop them, then slice the @okra{8} and cube the @pumpkin{200%g}.

Put the greens, okra, pumpkin, @spring onion{2}, @garlic{3%clove} and thyme into the pot with the @coconut milk{400%ml} and a cup of water, then lay the whole @scotch bonnet{1} on top without piercing it.

Bring to a boil, then lower the heat and simmer gently until the greens and okra have completely collapsed and the pumpkin mashes easily against the side of the pot, about 30–35 minutes. ~{35%minutes}

Fish out the whole scotch bonnet and the thyme stems before you blend.

Swizzle with a wooden swizzle stick, or blend in batches, until the pot is silky with no chunks of greens left.

Season with salt to taste, thin with a splash of water if it's thicker than heavy cream, and simmer 5 minutes more to bring it together. ~{5%minutes}

Ladle hot over rice, beside macaroni pie and stew chicken — Trinidad's Sunday-lunch trinity.