This beloved dish in Trinidad and Tobago is made with young taro (dasheen) leaves, pumpkin, okra, coconut milk, and any seasonings you can get your hands on. It makes an exceptionally tasty soup or a beloved side dish in those traditional Sunday lunches. This recipe requires the young taro leaves and stems (we call them callaloo bush). More mature leaves tend to irritate or ‘scratch the tongue’ so it’s best to stick to using young leaves. ** I forgot to mention in the video that I add lime juice in the callaloo to prevent any irritation of the tongue or throat ** Special thanks to my mother-in-law for her homegrown callaloo bush. By the way, this is a vegetarian recipe. You can add in crab, chicken feet, pork, pig tail, and beef for the 'meatatarian' versions.