Callaloo Soup

Name: Callaloo Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Saint Lucia
Ingredients: 2 bunches callaloo (dasheen leaves or substitute spinach); 1/2 lb salted pork or smoked meat; 1 onion, chopped; 2 cloves garlic, minced; 1 chayote, chopped; 1 can coconut milk; thyme sprigs; 1 whole scotch bonnet pepper; 4 cups water or stock; salt and pepper, to taste

6 servings20 min prep40 min cookEasy Saint Lucia

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The Story Behind It

The Tale of Callaloo Soup

This leafy-greens soup, made with dasheen or taro leaves, is found throughout the Caribbean, its name possibly rooted in West African terms. It reflects the blending of African leaf-stew traditions with Caribbean and indigenous ingredients, and it's considered a defining regional comfort dish.

Ingredients

Scale:· 6 servings

2 bunches callaloo (dasheen leaves or substitute spinach)
1/2 lb salted pork or smoked meat
1 onion, chopped
2 cloves garlic, minced
1 chayote, chopped
1 can coconut milk
thyme sprigs
1 whole scotch bonnet pepper
4 cups water or stock
salt and pepper, to taste

Instructions

1If using very salty pork, parboil briefly and drain to reduce saltiness.
2In a pot, combine callaloo leaves, salted pork, onion, garlic, chayote, thyme, and the whole scotch bonnet with water or stock.
3Bring to a boil, then reduce heat and simmer 25-30 minutes until the leaves and meat are very tender.
4Remove the scotch bonnet, then blend the soup with an immersion blender until smooth, or leave partially chunky if preferred.
5Return to the pot, stir in coconut milk, and simmer 5-10 more minutes.
6Season with salt and pepper to taste.
7Serve hot as a starter or light main course.

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