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Vincentian Callaloo Soup

Name: Vincentian Callaloo Soup
Total time: 50 min
Yield: Serves 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 2 bunches Spinach; 6 Okra; 1 Onion; 2 cloves Garlic; 2 Thyme; 200ml Coconut milk; 1 Chili pepper; 1 tsp Chicken bouillon; 1/2 tsp Salt; 500ml Water

Soup

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Dasheen (taro) leaves simmered with okra and coconut milk — Saint Vincent's green soup.

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📖 The Story Behind This Dish

Callaloo is the young leaf of dasheen (taro), and in Saint Vincent the leaves are simmered with okra, onion, and coconut milk into a smooth green soup. Salted pork or crab is sometimes added, and it's often made for Saturday lunch.

🌆 Where it's eaten: In a mountain home on Saint Vincent, big leaves picked from the garden simmer in a pot and deep green soup is poured into bowls.

🥕 Ingredients (serves 4)

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

👩‍🍳 Instructions

Roughly chop the spinach, slice the okra, and chop the onion and garlic.
Bring the water, stock powder, vegetables, and thyme to a boil in a pot.
Add the coconut milk and a whole chili and simmer 15 minutes.
Remove the chili and thyme and blend or mash until smooth.
Season with salt.

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