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Callaloo Soup

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Caribbean Soups/stews Vegetables


  • 1 bn Dasheen, cleaned & deveined
  • 6 Fresh okras, trimmed
  • 1 lg Plantain, cubed
  • 1 ts Oregano
  • 5 Scallions, chopped
  • 6 Cloves, pounded
  • 2 Tomatillos, husked & - quartered, optional
  • 2 Garlic cloves, pressed
  • 1 lb Yam, peeled & diced
  • Salt & pepper
  • Scotch bonnet, to taste


Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours.
Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables.
Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup.
Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve.
VARIATIONS: Replace the dasheen with 1 bunch of spinach.
Replace the yams with either malanga or dasheen root. Cook in the same way.
Virginie & George Ebart, "Down-Island Caribbean Cookery"