Entree: Saint Lucia – Callaloo Soup

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 oz (225 g) salted pork, diced (or smoked ham hock, diced)
- 1 lb (450 g) callaloo leaves (or fresh spinach), chopped
- 1 cup (150 g) dasheen (taro) or potato, peeled and diced
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 stalk celery, chopped (about 1/2 cup / 50 g)
- 1 cup (150 g) okra, sliced (optional but traditional)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 whole scotch bonnet pepper (left whole; optional)
- 3 cups (720 ml) water or light chicken broth
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil
- Salt to taste (start with 1/2 tsp)
- 1/2 tsp freshly ground black pepper
- Juice of 1/2 lime (optional, to brighten)

Instructions

1. Rinse the diced salted pork under cold water briefly to remove excess salt, then pat dry. In a large pot, heat the oil over medium heat and brown the salted pork pieces to render fat and develop flavor, about 5–7 minutes. Remove and set aside, leaving fat in the pot.
2. Add the chopped onion, celery and garlic to the pot and sauté in the pork fat until softened and translucent, about 3–4 minutes.
3. Stir in the diced dasheen (taro) or potato and pour in the water or broth. Add the thyme and the whole scotch bonnet pepper. Bring to a boil, then reduce heat and simmer until the dasheen/potato is tender, about 12–15 minutes.
4. Add the chopped callaloo leaves (or spinach), sliced okra and the browned salted pork back to the pot. Pour in the coconut milk and simmer gently for 8–10 minutes, until the greens are very tender and flavors have melded.
5. For a creamier texture, remove about 1–2 cups of the soup solids and puree in a blender, then stir back into the pot (alternatively, pulse with an immersion blender). Taste and adjust salt and pepper; remove the whole scotch bonnet if used.
6. Finish with a squeeze of lime juice if desired and serve hot with bread, rice, or ground provisions.