Callaloo St Lucia Style

Yashara
May 1, 2020
3 min read

Updated: Dec 4, 2025

Callaloo St Lucia Style — St Lucia Callaloo

Callaloo is one of the most beloved leafy greens throughout the Caribbean Islands—especially in St. Lucia—where it is enjoyed as a nourishing, comforting staple. This remarkable plant grows in tropical regions around the world, including Puerto Rico, Jamaica, the Dominican Republic, Trinidad, the Virgin Islands, the Philippines, Florida, Africa, Asia, and the Pacific. Also known as amaranth, callaloo belongs to a plant family that includes vegetables, herbs, cereals, grains, and even ornamental varieties. With more than 70 known species, the diversity of amaranth is truly impressive.

Nutritionally, callaloo is a powerhouse. A half-cup of cooked callaloo contains fewer than 50 calories, about 6.5 mg of fiber, over 300 mg of calcium, more than 500 mg of potassium, over 3 mg of iron, and roughly 3.5 mg of protein. It offers Vitamin C for immune support, B vitamins for energy and vitality, and Vitamin A for antioxidant protection. Callaloo contains four times more calcium than broccoli and twice as much iron, making it one of the most nutrient-dense leafy greens available. Traditionally, it is prepared much like turnip or collard greens—steamed, simmered, or sautéed with local island seasonings.

Fresh callaloo can be hard to find outside tropical climates, but there are wonderful alternatives. I even have a can of callaloo in my pantry right now, and it works beautifully in soups, stews, or sautéed dishes. Canned callaloo is often available in Caribbean, West Indian, and African grocery markets, making it a convenient and flavorful option when fresh greens aren’t accessible. For those who want to grow it themselves, callaloo is surprisingly easy to cultivate in controlled environments. I planted callaloo in my own greenhouse, and it grew beautifully—the warm, humid air creates the perfect tropical conditions. Seed companies like Baker Creek and Eden Brothers often carry callaloo seeds whenever they are in stock.

Callaloo vs. Amaranth

The terms callaloo and amaranth are related but not identical:

Amaranth is the entire Amaranthus genus, which includes many leafy and grain-producing species.
Callaloo (the plant) is typically a specific type of amaranth used in Caribbean cooking.
Callaloo (the dish) varies by island: in Jamaica, it’s made with amaranth leaves, but in Trinidad, it may include taro/dasheen leaves instead.

This means:All callaloo leaves are a type of amaranth—but not every callaloo dish is made from amaranth.

No matter how you enjoy it—fresh, canned, or grown right in your own greenhouse—callaloo brings the vibrant, wholesome taste of the Caribbean straight to your table.

Servings: 4

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

Equipment Needed: Pot with top, Knife, Measuring Utensils

Ingredients:

1/4 teaspoon Cayenne

1 teaspoon Garlic, Minced

1 teaspoon Mrs Dash (original)

1 Tomato, Chopped

1 Tablespoon Oil

1 Tablespoon Water