Trinidadians and Saint Lucians, however, use dasheen bush, okra, coconut milk, pumpkin, onions, bell peppers, local seasonings, and spices, along with crabs or pigtails.

Callaloo is one of the national dishes of Trinidad and Tobago and Dominica, although this soup can be found all around the Caribbean as one of the regional cuisine’s “foodie favorites”.

[10] Callaloo in Trinidad and Tobago and other eastern Caribbean countries is generally made with okra and dasheen or water spinach Ipomoea aquatica.

There are many variations of callaloo which may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings such as chopped onions and garlic.

Callaloo is mostly served as a side dish; for Trinidadians, Bajans, and Grenadians it usually accompanies rice, macaroni pie, and a meat of choice.

It is often eaten as a side dish with a full course meal, or as either breakfast or dinner with roasted breadfruit, boiled green bananas and dumplings, or bread.

It is also one of the most important ingredients in oil down, the island's national dish comprising steamed breadfruit, callaloo, dumplings, ground provision, carrot and several varieties of meat—salt fish, chicken, and pork.