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Grenadian Callaloo Soup

Name: Grenadian Callaloo Soup
Total time: 50 min
Yield: Serves 4
Cuisine: Grenada
Ingredients: 2 bunches Spinach; 6 Okra; 200ml Coconut milk; 1 Onion; 2 cloves Garlic; A pinch Thyme; 1/2 Chili pepper; 2 tsp Chicken bouillon; A pinch Salt; 500ml Water

Soup

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Taro leaves (callaloo) and okra simmered in coconut milk — Grenada's green soup.

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📖 The Story Behind This Dish

Callaloo is the Caribbean word for taro or amaranth leaves; in Grenada the leaves are simmered with okra, onion, and coconut milk into a smooth green soup. Salted pork or crab is sometimes added. It's served as the first course of Sunday lunch.

🌆 Where it's eaten: At Sunday lunch in a Grenadian home, smooth deep green soup is poured into bowls as a nutmeg tree stands outside the window.

🥕 Ingredients (serves 4)

Spinach 2 bunches
Okra 6
Coconut milk 200ml
Onion 1
Garlic 2 cloves
Thyme A pinch
Chili pepper 1/2
Chicken bouillon 2 tsp
Salt A pinch
Water 500ml

👩‍🍳 Instructions

Simmer water, stock powder, onion, garlic, thyme, and a whole chili in a pot for 10 minutes.
Add the chopped spinach and sliced okra and simmer 10 minutes.
Add the coconut milk and simmer 5 minutes.
Remove the chili and blend smooth.
Season with salt.

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