Grenadian Callaloo Soup
A hearty and nutritious soup made from callaloo leaves (similar to spinach or taro leaves), often enriched with coconut milk and seasoned with local spices. It can be a light starter or a satisfying meal on its own.
🧂 Ingredients
- 1 lb Callaloo leaves(fresh or frozen, washed and chopped. Spinach or Swiss chard can be substituted.)
- 1/2 lb Smoked pigtail or chicken neck(cleaned and pressure cooked until tender, or use other preferred meat.)
- 1 lb Dasheen(peeled and chopped into smaller pieces.)
- 1 lb Green banana (fig)(peeled and sliced into smaller pieces.)
- 1 lb Sweet potato(peeled and chopped into smaller pieces.)
- 2 tbsp Green seasoning(finely chopped (chado beni, chives, peppers, celery, basil leaves))
- 2 sprigs Thyme
- 1 large Onion(chopped)
- 5 cloves Garlic(diced)
- 1 whole Scotch bonnet pepper(for flavor, do not cut unless you want heat.)
- 1 cup Coconut milk(full fat)
- 4-6 cups Water(as needed)
- 1 tsp All purpose seasoning
- 1/4 tsp Cayenne pepper
- 1 tsp Dried parsley
- to taste Salt
- 1 pinch Sugar(to balance flavors)
- 1/2 cup Flour(for dumplings (optional))
- as needed Water(for dumplings)
👨🍳 Instructions
- 1
Prepare the callaloo leaves: Wash thoroughly, remove tough stems, and chop into bite-sized pieces. If using frozen, thaw and chop.
- 2
If using smoked pigtail or chicken, clean and pressure cook until tender. Drain and set aside. If using other meat, prepare as usual.
- 3
In a large pot, combine chopped onion, diced garlic, green seasoning, thyme, and the cooked meat. Sauté for a few minutes until fragrant.
- 4
Add the chopped callaloo leaves to the pot and sauté for about 5 minutes until they begin to wilt.
- 5
Pour in about 4 cups of water, add the dasheen, green banana, sweet potato, and the whole Scotch bonnet pepper. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the provisions are tender.
- 6
Stir in the coconut milk, all-purpose seasoning, cayenne pepper, dried parsley, salt, and a pinch of sugar. Mix well.
- 7
For dumplings (optional): In a separate bowl, mix flour with a little water to form a stiff dough. Roll into small balls.
- 8
Add the dumplings to the simmering soup. Cook for another 10-15 minutes, or until the dumplings are cooked through.
- 9
Remove the whole Scotch bonnet pepper before serving. Taste and adjust seasoning if necessary.
- 10
Serve hot, garnished with fresh chives or parsley if desired.
💡 Pro Tips
- ✓For a smoother soup, you can blend a portion of the soup before adding the dumplings.
- ✓Adjust the amount of water to achieve your desired soup consistency.
- ✓Ensure the callaloo leaves are thoroughly washed, especially if using fresh ones.
🔄 Variations
- Add other ground provisions like yams or eddoes.
- For a richer flavor, use a combination of smoked meats like pigtail and chicken.
- Some recipes include salted fish for added depth of flavor.