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Grenadian Callaloo Soup

The Quirky Foodster Team

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Ingredients

  • 400 g (14 oz) callaloo (dasheen leaves), chopped
  • 100 g (3.5 oz) okra, sliced
  • 400 ml (1 3/4 cups) coconut milk
  • 150 g (5.3 oz) salted pigtail or smoked meat, chopped
  • 1 (1) onion, chopped
  • 2 (2) garlic cloves, minced
  • 150 g (1 cup) pumpkin, cubed
  • 3 (3) thyme sprigs
  • 1 (1) scotch bonnet pepper (whole)
  • 500 ml (2 cups) chicken or vegetable stock

Method

  1. If using salted pigtail, soak overnight and boil separately 20 minutes to reduce salt; drain.
  2. In the soup pot, sauté onion and garlic in a little oil for 3 minutes.
  3. Add callaloo, okra, pumpkin, pigtail, thyme and whole scotch bonnet.
  4. Pour in stock and coconut milk, bring to a boil, then simmer 25 minutes until vegetables are soft.
  5. Remove scotch bonnet and thyme stems; blend part or all of the soup with an immersion blender to desired consistency.
  6. Season with salt to taste and serve hot.

Introduction: Made from dasheen (taro) leaves, callaloo soup is a cornerstone of Grenadian home cooking, often enriched with crab or salted meat and coconut milk, reflecting African culinary roots across the Caribbean.

Cultural Background: Made from dasheen (taro) leaves, callaloo soup is a cornerstone of Grenadian home cooking, often enriched with crab or salted meat and coconut milk, reflecting African culinary roots across the Caribbean.

Tips: Okra naturally thickens the soup — do not skip it even if you dislike its texture, as blending smooths it out. Keep the scotch bonnet whole to control heat, removing before blending.

Variations: Add fresh crab claws for a classic 'callaloo and crab' version. Make it fully plant-based by omitting meat and using vegetable stock.

Storage: Refrigerate up to 4 days; freezes well up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally; add a little stock if too thick.

Nutrition: Approx. 260 kcal, 10 g protein, 16 g fat, 20 g carbohydrate per serving.

FAQs:

Q: Can I use spinach instead of callaloo?

A: Yes, though the flavour and texture will differ; spinach cooks faster and is milder.

Q: Is this soup very spicy?

A: Not if the scotch bonnet stays whole and is removed before serving.

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