Soups
Callaloo Soup
Ingredients
- - 400 g (14 oz) callaloo leaves (or substitute spinach), chopped
- - 150 g (5 oz) okra, sliced
- - 1 small onion, chopped
- - 2 cloves garlic, minced
- - 100 g (3.5 oz) smoked ham hock or salted pigtail, diced (optional, see note)
- - 400 ml (1 3/4 cups) coconut milk
- - 500 ml (2 cups) water or vegetable stock
- - 1 sprig fresh thyme
- - 1 whole scotch bonnet pepper, left whole
- - Salt and black pepper, to taste
Method
- If using smoked ham hock or salted pigtail, place in a small pot of water, bring to a boil, and simmer for 20 minutes to remove excess salt before adding to the soup. Drain.
- In a large pot, combine callaloo, okra, onion, garlic, the prepared meat if using, thyme and whole scotch bonnet.
- Add coconut milk and water or stock. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the greens and okra are very soft.
- Remove the scotch bonnet and thyme sprig. Blend the soup with an immersion blender until smooth (or in batches in a standing blender).
- Return to the pot, season with salt and black pepper, and simmer for a further 5 minutes to bring the flavours together.
Introduction: Callaloo soup is a smooth, richly seasoned green soup made from the leafy callaloo plant (often dasheen or amaranth leaves), simmered with okra, coconut milk and, traditionally, a piece of salted or smoked meat for depth.
Cultural Background: Callaloo soup is a smooth, richly seasoned green soup made from the leafy callaloo plant (often dasheen or amaranth leaves), simmered with okra, coconut milk and, traditionally, a piece of salted or smoked meat for depth. The dish carries strong African culinary roots, brought to the Caribbean during the transatlantic slave trade and adapted with locally grown greens. In Antigua and Barbuda it is a comforting, nourishing soup enjoyed as a starter or light meal, prized for its silky texture and deep, earthy flavour.
Tips: Blend thoroughly for the signature silky texture callaloo soup is known for; a hand blender directly in the pot works well. If the soup is too thick after blending, thin with a little extra water or stock.
Variations: A piece of crab can be added in place of, or alongside, the smoked meat for a “cal laloo and crab” variation popular across the wider Caribbean. For a lighter soup, use light coconut milk or half coconut milk and half stock.
Vegetarian/Vegan: Omit the smoked meat and use vegetable stock to make this soup fully vegan; the dish remains authentic, as meat-free versions are commonly made at home.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently in a saucepan over low heat, stirring occasionally, adding a splash of water or stock if it has thickened.
Nutrition: Calories: 220 kcal | Protein: 9 g | Carbohydrates: 12 g | Fat: 16 g | Fibre: 5 g | Sodium: 410 mg
FAQs:
Q: What can I use if callaloo leaves aren’t available? A: Fresh spinach or Swiss chard makes a reasonable substitute, though the flavour will be milder. Q: Is the smoked meat necessary? A: No, it can be omitted entirely for a fully vegetarian soup; the coconut milk still provides good richness.
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