Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne


Updated: Apr 11, 2021

I think every Trinbagoian household associates Calalloo with a good home cooked Sunday lunch. Thoughts of Macaroni Pie, Potato Salad, Red Beans and Stewed Chicken float through my head everytime I think about this notorious Trini food. As traditional as it is this meal can be dressed up (Cream a Calalloo Soup, Calalloo Soup) or eaten alongside whatever your favorite dishes maybe. However you may to choose to have this delicious blend I'm sure you will enjoy it


1 bundle Dasheen Bush

3 cups coconut milk (2 packets powdered coconut milk added to 3 cups water or 2 cups milk squeezed from blended coconut meat and 1 cup water)

1 bushell Ochro (8-10 medium)

2 cups cubed Pumpkin

1 medium Onion sliced

3 crushed Garlic cloves

3 large Pimentos

3-pieces smoked bones (optional) 1 small hot pepper (optional)

Salt to taste


●Add coconut milk to a medium sized saucepan on medium heat.

●Wash and chop dasheen bush stem and all (I still remove the tips of my bush to prevent itching. I'm really not certain this even works but its tradition)

●Chop onion, ochros, pimento (I include the seeds) , crush garlic add everything to you pot including pumpkin and smoked bones.

● Place your saucepan on medium heat and cook for approximately 20-25 mins.

● Allow steam out of the pot remove the smoke bones and pepper then swizzle until all vegetables are incorporated (you can also allow your callaloo to cool a bit and blend on a very low speed to get a smoother texture)

●Add salt to taste.

I hope you enjoyed this session of Food Therapy and see you soon ♥️

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