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Dominica Callaloo Soup

The Quirky Foodster Team

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20 min
Prep
30 min
Cook
6
Servings

Ingredients

  • 500 g dasheen (callaloo) leaves, chopped
  • 150 g okra, sliced
  • 400 ml coconut milk
  • 500 ml chicken or vegetable stock
  • 150 g salted pigtail or smoked meat, diced (optional)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 15 ml vegetable oil

Method

  1. If using salted meat, soak in water for 1 hour, then simmer separately for 20 minutes to remove excess salt; drain.
  2. Heat oil in a large pot and sauté onion, garlic and thyme until fragrant.
  3. Add the callaloo leaves, okra, stock, coconut milk and prepared meat if using.
  4. Add the whole scotch bonnet pepper, bring to a boil, then reduce heat and simmer for 25-30 minutes until the leaves are very tender.
  5. Remove the scotch bonnet. Blend the soup partially with an immersion blender for a thick, slightly textured consistency, or blend fully for a smooth soup.
  6. Adjust seasoning and serve hot.

Introduction: Made from the leaves of the dasheen (taro) plant, callaloo soup is deeply rooted in West African culinary tradition carried across the Atlantic.

Cultural Background: Made from the leaves of the dasheen (taro) plant, callaloo soup is deeply rooted in West African culinary tradition carried across the Atlantic. In Dominica it is often enriched with crab or salted meat and coconut milk, and is a staple at Sunday tables and family gatherings.

Tips: Okra naturally thickens the soup, so add it early to release its texture-building properties throughout the cooking time.

Variations: Fresh crab is a classic addition for special occasions. A vegan version omits meat and uses vegetable stock with extra pumpkin for body.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of stock if too thick.

Nutrition: Calories: 220 kcal | Protein: 9 g | Carbs: 12 g | Fat: 16 g | Fibre: 5 g

FAQs

Q: Is Dominican callaloo the same as Trinidadian callaloo?
A: Both use dasheen leaves as the base, but Dominica’s version often leans more heavily on coconut milk and salted meats rather than crab as the standard enrichment.

Q: Can spinach replace dasheen leaves?
A: Spinach can be used as a substitute in a pinch, though it lacks the slightly earthy depth of true dasheen leaves and cooks much faster.

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