Due to the deadly Chytrid fungus attacking Dominica's crapaud, the numbers of 'Mountain Chicken' has been reduced significantly so Callaloo has been named the new National Dish of Dominica.

Callaloo can be prepared with meat, crab, smoked pig snout or smoked pig tail.
Ma Boyd, the lover of Independence and the proud owner of the Kubuli Bar on Goodwill Road, has been making Callaloo for many years. Ma Boyd shares her recipe for Crab Callaloo.


3 bundles dasheen leaves 2 large onions (chopped) 1 head of garlic (crushed) 2 sprigs chive, celery and thyme (chopped) 4-6 seasoning peppers 6 cups water 5 medium sized tannia 10-12 okras 1 piece of pumpkin 2 green plantains 1/3 cup coconut milk 1 tablespoon oil 1 tablespoon butter 3 vegetable cubes 8 crabs Meat (optional) Smoked Pig snout (optional) Smoked Pig tail (optional) Flour for dumplings


Depending on the meat one has chosen, your preparation technique may vary. If pig tail/pig snout is used, cook until it is soft. For crab callaloo, clean and wash thoroughly, discarding backs and break into fairly large pieces. Then, in a separate skillet, melt butter, add thyme, onions and garlic and sauté for about a minute, add crabs and now sauté for 5-7 minutes. Remove from heat and set aside.

Clean and cut dasheen leaves; bring to a boil with diced pumpkin, tannia, herbs, okras, salt, pepper and oil until everything is tender. Allow to cool, and then blend.

In a separate pot, bring green plantains and marble sized dumplings, flavored with cubes, to boil. Then add coconut milk and blended Callaloo mixture.

Serve hot with garlic bread.