Classic Caribbean Callaloo Soup Recipe
Photo by Chris De La Rosa
With #SoupSeason in full swing, I thought it was the perfect time to share this Callaloo Soup recipe. Loosely based on recipes my friends from Grenada, Antigua, and Dominica have shared with me over the years, it’s packed with deep island flavors, hearty ingredients, and general comfort our thick and rich soups are known for in the Caribbean.
You’ll Need…
1/2 lb Dasheen leaves
5 cups water
3 lbs chicken (seasoned)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon grated ginger
1 teaspoon Worcestershire sauce
1 1/2 lbs salted pigtail (prepared)
2 scallions (rough chopped)
1 scotch bonnet pepper (chopped)
4-6 sprigs thyme
1 medium onion (sliced)
2 Pimento Peppers (sliced)
6 cloves garlic (smashed)
2 cups coconut milk
4 cups chicken stock
3/4 lb potato
3/4 lb dasheen (taro)
3/4 sweet potato
3/4 lb eddoes
1 1/2 cups all-purpose flour
3/4 cup grated cassava
1/4 teaspoon salt
water
1 teaspoon golden brown sugar
Notes! May I suggest you use the video below to follow along, as more about the recipe is discussed there. You may hold off using the Scotch Bonnet pepper if you don’t want the soup spicy.
Before we get started, we need to prep everything.
Place the salted pigtails in a deep pot with water, bring them to a boil, and cook for 30 minutes; drain and repeat this step to remove most of the salt it was cured in and to help tenderize them. Drain and set aside.
Peel the potato, eddoes, dasheen, and sweet potato, cut into large pieces, and wash with cool water. Since we’ll use these later, cover them with cool water so they don’t become discolored during that time.
If you need more liquid, add water, chicken stock, or coconut milk. The latter will make the soup even more rich and creamy. Cook for 25 minutes.
Make a soft dough with flour, brown sugar (optional), grated cassava (in the video, I explained that I used frozen grated cassava from the grocery store), 1/4 teaspoon salt, and water (add a little at a time). Let the dough rest for 5 minutes, and then make the dumplings. Add them to the pot as you go.
Cook for 5 minutes, then taste and adjust the salt to your liking. Once you’re happy with things, you may turn off the stove and enjoy! As explained in the video, even though we boiled the pigtails 2 times in water, they will still have a bit of remaining salt.
Try not to over-stir the soup near the end as you can easily break down the dasheen and sweet potatoes, and the soup may go extremely thick on you, especially as it cools.
Do you own a copy of my Soup Season, Caribbean Comfort Food In a Bowl cookbook?
The remaining soup (yes, it’s a large pot, as traditionally done in the Caribbean) can be frozen and reheated with success.
Source: www.caribbeanpot.com
Video:
Conclusion:
This classic Caribbean Callaloo Soup recipe is a staple in the islands, and for good reason. The combination of flavors and ingredients creates a hearty, comforting soup that’s perfect for any occasion. With its rich, creamy texture and bold flavors, it’s sure to become a favorite in your household.
Frequently Asked Questions:
- What is callaloo?
Callaloo is a popular Caribbean dish made with leafy greens, such as dasheen or spinach, and a variety of ingredients like onions, garlic, and Scotch bonnet peppers. - What is dasheen?
Dasheen is a type of root vegetable that’s commonly used in Caribbean cuisine. It has a slightly sweet and earthy flavor and is often used in soups, stews, and other dishes. - Can I use other types of leafy greens instead of dasheen?
Yes, you can use other types of leafy greens like spinach, kale, or collard greens as a substitute for dasheen. - How do I make the soup thicker?
You can add more flour to the soup to make it thicker, or use less liquid and simmer it for a longer period of time.
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