Entree: Grenada – Callaloo Soup

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) callaloo (dasheen/taro) leaves, cleaned and chopped (or substitute young spinach)
- 1 lb (454 g) crab meat, cooked and picked
- 2 cups (480 ml) coconut milk
- 3 cups (720 ml) fish or chicken stock (or water)
- 1 medium onion, chopped
- 3 scallions (green onions), sliced
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, whole (leave intact for milder heat or chop for more)
- 1 cup (100 g) okra, sliced
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) sea salt, or to taste
- 1 lime, juiced (optional)

Instructions

1. Rinse the callaloo leaves thoroughly, remove thick stems, and chop coarsely. If using dasheen/taro leaves, wear gloves and ensure they are properly cooked (they can be slightly toxic raw).
2. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion, scallions, celery and carrot; sauté until softened, about 5–7 minutes.
3. Add minced garlic and thyme, cook 1 minute until fragrant. Pour in the stock and bring to a gentle simmer.
4. Add the chopped callaloo leaves and whole Scotch bonnet pepper to the pot. Simmer, covered, for 15–20 minutes until the leaves are tender.
5. Stir in sliced okra and coconut milk, then add the picked crab meat. Simmer uncovered for another 8–10 minutes to allow flavors to meld and the soup to thicken slightly.
6. Remove the Scotch bonnet pepper (or mash a small piece in for more heat, if desired). For a thicker, creamier texture, remove about 2 cups (480 ml) of the soup and puree it, then stir back into the pot.
7. Season with salt and black pepper, taste and adjust. Finish with lime juice if using for brightness.
8. Serve the callaloo soup hot with traditional sides such as boiled ground provisions, rice, or flatbread.