Trinidadian Callaloo (Dasheen Leaf and Okra Soup)
In short: A smooth, velvety green soup of dasheen leaves, okra, pumpkin and coconut milk, blended with thyme, garlic and hot pepper. Optional crab. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Callaloo is the dish most often named as the national dish of Trinidad and Tobago, a smooth, velvety green soup that is served at Sunday lunch beside rice, macaroni pie and stewed meat. Young dasheen (taro) leaves are simmered with okra, pumpkin, onion, garlic, thyme and coconut milk, then blended with a wooden swizzle stick until silky. A whole hot pepper gives aroma without much heat. Crab or salted pigtail often goes in for a richer pot, and this version works with or without them.
Instructions
- Put the pumpkin, okra, onion, garlic, scallions, thyme, whole hot pepper, salt and water in a large pot. Bring to a boil, cover and simmer for 15 minutes, until the pumpkin is soft.
- Add the dasheen leaves in handfuls, pressing them under the liquid. Cover and cook for 15 minutes until very tender. If using spinach, cook for only 5 minutes.
- Pour in the coconut milk and simmer for 5 minutes. Lift out the whole pepper and thyme stalks and set them aside.
- Blend the soup with an immersion blender, or with a wooden swizzle stick rolled between your palms, until smooth and velvety. Return the whole pepper to the pot if you want more flavor.
- Stir in the crab meat, if using, and heat through for 5 minutes. Taste for salt and pepper.
- Serve hot, in bowls as a soup or as a side with rice and stewed meat.
Tips
- Cook dasheen leaves for the full time. Raw or undercooked taro leaves can irritate the mouth and throat, so simmer until completely tender. Spinach and Swiss chard are safe substitutes.
- Keep the hot pepper whole and do not let it burst in the pot, or the soup will turn very hot. Handle it gently when you lift it out.
Questions and answers
Is callaloo a soup or a side dish?
In Trinidad and Tobago it is a thick soup, but it is often served on the plate beside rice and meat. It can be eaten either way.
What can I use instead of dasheen leaves?
Fresh spinach is the closest substitute. Swiss chard, amaranth or canned callaloo also work. Use the same weight and cook spinach for only 5 minutes.
How long does callaloo keep?
It keeps for 4 days in the refrigerator and freezes for 3 months. It thickens as it sits, so thin it with water when you reheat it.
How long does it take to make Trinidadian Callaloo (Dasheen Leaf and Okra Soup)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Trinidadian Callaloo (Dasheen Leaf and Okra Soup)?
About 180 kcal per serving, with 5 g of protein, 14 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 14 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
