Callaloo (occasionally calaloo) (Trinidad and Tobago) or pepperpot (Jamaica) is a Caribbean dish, the independent ingredient of which occurs as leaf vegetable, traditionally either amaranth (known by many local list including callaloo or even even bhaji), or taro or Xanthosoma species (both known by numbers of local list including callaloo, cocoa palm, xanthosoma atrovirens, or even dasheen bush). Because a leaf vegetable utilized around a bit of regions can be locally known as "callaloo" or even "callaloo bush", a bit of confusion might arise among a different vegetables & by using a dish itself. Outside of the Caribbean, spinach is occasionally utilized.

Callaloo is virtually universally processed by using okra. There are numerous variations of callaloo which can include coconut milk, crab, Caribbean lobster, meats, chile peppers, and more seasonings. the ingredients come added & cool it to a soup or even stew consistency. While done, callaloo is dark green within color even & is served as the soup or a entremots which can be utilized as a gravy for more food.

Callaloo is widely known throughout the Caribbean & has a distinctively Caribbean origin, created by African slaves using ideas of the autochthonal humans along sustaining two African (okra) & indigenous (Xanthosoma) plants.