Bajan Callaloo Soup
The Quirky Foodster Team
Ingredients
- Callaloo leaves (or substitute with spinach), chopped — 500 g (1 lb)
- Okra, sliced — 150 g (5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Hot pepper, whole (left uncut for mild heat) — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Vegetable or fish stock — 750 ml (3 cups)
- Pumpkin, diced — 150 g (5 oz)
- Butter — 1 tbsp
- Fresh thyme — 1 tsp
- Salt and black pepper, — to taste
Method
- Melt the butter in a large pot over medium heat and sauté the onion and garlic until softened, about 4 minutes.
- Add the callaloo leaves, okra, pumpkin and thyme, and stir for 2 minutes.
- Pour in the stock and coconut milk, add the whole hot pepper, and bring to a simmer.
- Cook uncovered for 25-30 minutes, until the vegetables are very soft. Remove the whole pepper before blending.
- Blend the soup until smooth using an immersion blender, or in batches in a stand blender.
- Season with salt and black pepper, then return to a gentle simmer before serving.
Introduction: Callaloo, made from the leaves of the dasheen or amaranth plant, is one of the oldest dishes in the Caribbean, with roots stretching back to West African leafy-green cooking traditions carried across the Atlantic.
Cultural Background: Callaloo, made from the leaves of the dasheen or amaranth plant, is one of the oldest dishes in the Caribbean, with roots stretching back to West African leafy-green cooking traditions carried across the Atlantic. In Barbados, callaloo leaves are simmered with okra, coconut milk and crab or salted meat into a thick, silky soup that appears on tables from everyday suppers to formal Sunday spreads.
Tips: Leave the hot pepper whole and unpierced if you want the fragrance of the pepper without excessive heat. Okra naturally thickens the soup — no extra cornstarch or roux needed.
Variations: Add cooked crab meat or salted pigtail for a richer, traditional version. Use vegetable stock throughout for a fully plant-based soup.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot.
Nutrition: Approx. 210 kcal, 5 g protein, 18 g carbohydrates, 14 g fat per serving.
FAQs:
Q: Can I use frozen callaloo or spinach?
A: Yes, thaw and drain well before adding to the pot.
Q: Why is my soup thin?
A: The okra may not have cooked long enough to release its natural thickening starch.
- Callaloo leaves (or substitute with spinach), chopped — 500 g (1 lb)
- Okra, sliced — 150 g (5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Hot pepper, whole (left uncut for mild heat) — 1
- Coconut milk — 400 ml (1 3/4 cups)
- Vegetable or fish stock — 750 ml (3 cups)
- Pumpkin, diced — 150 g (5 oz)
- Butter — 1 tbsp
- Fresh thyme — 1 tsp
- Salt and black pepper, — to taste
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