Vincentian Callaloo Soup
The Quirky Foodster Team
Ingredients
- Fresh callaloo (dasheen) leaves, chopped, or 400 g (14 oz) frozen callaloo — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Pumpkin, cubed — 200 g (7 oz)
- Coconut milk — 400 ml (14 oz)
- Water or stock — 750 ml (3 cups)
- Thyme — 1 sprig
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
Method
- Combine the callaloo, onion, garlic, pumpkin, coconut milk, water, thyme and scotch bonnet in a large pot.
- Bring to a boil, then reduce heat and simmer 25-30 minutes until tender.
- Remove the scotch bonnet and blend the soup until smooth, or leave chunky.
- Season with salt and pepper and serve hot.
Introduction: A hearty green soup made from callaloo (dasheen leaves), enriched with coconut milk and crab or pork.
Cultural Background: Callaloo soup is a lunchtime staple across Saint Vincent and the Grenadines, prized for using local dasheen leaves grown throughout the islands.
Tips: Wash callaloo thoroughly to remove any grit. Keep the scotch bonnet whole for controlled heat.
Variations: Add crab or salted pork for a heartier, more traditional version; a vegan version uses vegetable stock only.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pot over low heat, stirring occasionally.
Nutrition: Approx. 240 kcal, 5 g protein, 22 g carbohydrate, 13 g fat per serving.
FAQs:
Q: Can I use spinach instead of callaloo?
A: Spinach can substitute in a pinch, though the flavour differs from true dasheen leaves.
Q: Should the soup be smooth or chunky?
A: Both styles are traditional; either is authentic.
- Fresh callaloo (dasheen) leaves, chopped, or 400 g (14 oz) frozen callaloo — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Pumpkin, cubed — 200 g (7 oz)
- Coconut milk — 400 ml (14 oz)
- Water or stock — 750 ml (3 cups)
- Thyme — 1 sprig
- Scotch bonnet pepper, whole — 1
- Salt and black pepper, — to taste
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