Grenadian Callaloo Soup

Name: Grenadian Callaloo Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Grenada
Ingredients: 2 lbs callaloo or dasheen leaves, chopped; 1/2 lb okra, sliced; 1 (13.5 oz) can coconut milk; 1 onion, chopped; 4 cloves garlic, minced; 1 sprig fresh thyme; 1/2 lb crab or salted meat, cleaned; 1 scotch bonnet pepper, whole; 3 cups water or stock; Salt and black pepper to taste

6 servings15 min prep35 min cookEasy Grenada

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The Story Behind It

The Tale of Grenadian Callaloo Soup

Story updated September 17, 2026

Grenadian callaloo soup, made from the leaves of the dasheen plant, descends from West African leafy-green cooking traditions carried across the Middle Passage. Enriched with coconut milk, crab, or salted meat, it remains a staple across Grenada and much of the wider Caribbean.

Ingredients

Scale:· 6 servings

2 lbs callaloo or dasheen leaves, chopped
1/2 lb okra, sliced
1 (13.5 oz) can coconut milk
1 onion, chopped
4 cloves garlic, minced
1 sprig fresh thyme
1/2 lb crab or salted meat, cleaned
1 scotch bonnet pepper, whole
3 cups water or stock
Salt and black pepper to taste

Instructions

1In a large pot, combine callaloo, okra, onion, garlic, thyme, and crab or salted meat.
2Add coconut milk and water, and place the whole scotch bonnet pepper on top.
3Bring to a boil, then reduce heat and simmer 25-30 minutes until the greens and okra are very tender.
4Remove the scotch bonnet pepper and blend or mash the soup until smooth.
5Season with salt and pepper.
6Serve hot as a starter, a Grenadian staple often enriched with local nutmeg.

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