Calalou
Calalou, also known as Callaloo, is a vibrant, leafy green stew or soup that is a cornerstone of Caribbean cuisine, particularly in Trinidad and Tobago, Jamaica, and Guyana. It is typically made from amaranth or taro leaves, cooked down with okra, onions, garlic, and often seasoned with thyme, Scotch bonnet peppers, and coconut milk. The dish is frequently enriched with proteins like crab, salted pigtail, or smoked meats, making it a hearty and flavorful one-pot meal.
🍽️ Nutrition at a glance
Calalou is a nutrient-dense, low-carbohydrate dish that is high in dietary fiber, vitamins, and minerals, particularly iron, calcium, and vitamins A and C. A typical serving without added meats or coconut milk is relatively low in calories, generally ranging from 150 to 250 kcal, depending on the specific ingredients and preparation method.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 6 g |
| Carbs | 12 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Vitamin A | 8500 IU |
| Vitamin C | 45 mg |
| Iron | 4.2 mg |
| Calcium | 220 mg |
| Potassium | 650 mg |
| Magnesium | 65 mg |
| Folate | 140 mcg |
| Vitamin K | 300 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Calalou is often considered a national dish of Trinidad and Tobago and is a staple at festive gatherings and Sunday lunches. Nutritionally, it is unique because the use of okra as a thickener not only adds a distinctive texture but also contributes soluble fiber, which is beneficial for digestive health.
AI estimate may be inaccurate · Terms