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Kalalloo (sometimes callaloo, calalloo, kallaloo or pepperpot) is a Caribbean dish that is most popular in Trinidad and Tobago, with variants in Guyana, Barbados, Guadeloupe, Grenada, Haiti, Dominica, and Jamaica. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including kalalloo or bhaaji), or taro or Xanthosoma species (both known by many names including kalalloo, coco, tannia, bhaaji, or dasheen bush). Because the leaf vegetable used in some regions may be locally called "kalalloo" or "kalalloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used.

Kalalloo is almost always made with okra and dasheen or water spinach Ipomoea aquatica. There are many variations of callaloo which may include coconut milk, crab, Caribbean lobster, meats, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat slimy (from the okra) soup or stew consistency. When done, kalalloo is dark green in color and is served as a soup or a side dish which may be used as a gravy for other food.  Another staple Caribbean dish kallaloo is served with is fish and fungi.