Trinidad itself kind of represents a soup where African, Indian, Spanish, French, Chinese, and Native American influences have been stirred together and simmered under the hot Caribbean sun to make a tasty treat of an island, best washed down by sippin’ in the summer sun. But one dish that stands out of this cultural cook-up is Callaloo – a rich green gloop made from fresh dasheen leaves and pureed okra, mixed with coconut and delicious chunks of crab, resulting in a flavor that’s as zingy as a Trinidad street party. Hunt out a simple eatery, order callaloo, and melt into the mix.
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