Callaloo in Trinidad & 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.
The ingredients are added and simmered down to a somewhat stew-like consistency.
When done, callaloo is dark green in colour and is served as a side dish which may be used as a gravy for other food.

Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, utilising indigenous (Xanthosoma) plants and modified with African influences, such as okra. (
See Palaver sauce for the West African dish.).
Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavour.
Callaloo is mostly served as a side dish, for Trinidadians, Bajans, and Grenadians it usually accompanies rice, macaroni pie, and a meat of choice.
In Guyana it is made in various ways without okra.

In Jamaica, callaloo is often combined with saltfish and is usually seasoned with tomatoes, onion, escallion, scotch bonnet peppers and margarine/cooking oil and steamed.
It is often eaten with roasted breadfruit, boiled green bananas and dumplings and it is a popular breakfast dish.

In Grenada, callaloo is steamed with garlic, onion and coconut milk and often eaten as a side dish.
Grenadians also stir or blend the mixture until it has a smooth consistent texture.
Callaloo soup comprising callaloo, okra (optional), dumplings, ground provision like yam, potato (sweet and "Irish") chicken and beef is traditionally eaten on Saturdays.
It is also one of the most important ingredient in Oil Down, the Island's National Dish comprising steamed breadfruit, callaloo, dumplings, ground provision, carrot and several varieties of meat--salt fish, chicken, pork.
All of this is steamed in coconut milk and saffron powder.
Salt and pepper is added.
Due to the high iron content of callaloo, Grenadians douse it down with a fruit drink high in Vitamin C especially as Iron could only be absorbed in the presence of Vitamin C. 
In the Virgin Islands, callaloo is served with a dish of fungee on the side.

In Guadeloupe, "calalou au crabe" (crab callaloo) is a traditional Easter dish.

A similar variation is the recipe called "Laing" which is popular in the Philippines, mainly the Bicol region.
Callaloo in Trinidad & 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. The ingredients are added and simmered down to a somewhat stew-like consistency. When done, callaloo is dark green in colour and is served as a side dish which may be used as a gravy for other food.
Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, utilising indigenous (Xanthosoma) plants and modified with African influences, such as okra. (See Palaver sauce for the West African dish.). Trinidadians have embraced this dish from their ancestors and over time have added ingredients such as coconut milk to modify its flavour. Callaloo is mostly served as a side dish, for Trinidadians, Bajans, and Grenadians it usually accompanies rice, macaroni pie, and a meat of choice. In Guyana it is made in various ways without okra.
In Jamaica, callaloo is often combined with saltfish and is usually seasoned with tomatoes, onion, escallion, scotch bonnet peppers and margarine/cooking oil and steamed. It is often eaten with roasted breadfruit, boiled green bananas and dumplings and it is a popular breakfast dish.
In Grenada, callaloo is steamed with garlic, onion and coconut milk and often eaten as a side dish. Grenadians also stir or blend the mixture until it has a smooth consistent texture. Callaloo soup comprising callaloo, okra (optional), dumplings, ground provision like yam, potato (sweet and "Irish") chicken and beef is traditionally eaten on Saturdays. It is also one of the most important ingredient in Oil Down, the Island's National Dish comprising steamed breadfruit, callaloo, dumplings, ground provision, carrot and several varieties of meat--salt fish, chicken, pork. All of this is steamed in coconut milk and saffron powder. Salt and pepper is added. Due to the high iron content of callaloo, Grenadians douse it down with a fruit drink high in Vitamin C especially as Iron could only be absorbed in the presence of Vitamin C. 
In the Virgin Islands, callaloo is served with a dish of fungee on the side.
In Guadeloupe, "calalou au crabe" (crab callaloo) is a traditional Easter dish.
A similar variation is the recipe called "Laing" which is popular in the Philippines, mainly the Bicol region.
Callaloo