Callaloo is a type of soup that is made in Trinidad and Tobago. Each country in the region has its own version of Callaloo (the soup).
Trini Callaloo is a concoction of dasheen (aka eddo and taro leaves), okra, crab and salt meat, along with onions, pimento peppers (a mild hot pepper), scotch bonnet, green onions and thyme, all cooked in fresh coconut milk.
Callaloo is a must-have on the table for the traditional Sunday meal.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 4 - 5
- 12 dasheen (eddo/taro) leaves, chopped
- 7 stalks okra, chopped into 1-inch pieces
- 2 Tsp salted butter
- 1/4 cup diced onions
- 4 pimentos chopped (mild pepper)
- 2 large crabs cut into quarters
- 1 (3-inch) piece of salt meat (beef or pork), cut into 3 pieces
- 1 whole scotch bonnet pepper
- 3 sprigs fresh thyme
- 4 stalks green onions, chopped (white and green parts)
- 1 chicken bouillon, crushed
- 3 cups water
- 1 cup coconut milk
- Salt to taste
Add all the ingredients, except the scotch bonnet pepper and salt to a large pot and stir to mix.
Cover the pot, place on medium high heat and bring to a boil. Let cook for 15 minutes, then add whole hot pepper. Re-cover pot and let cook for another 15 minutes or until everything is cooked through and the vegetables are very soft.
Remove the hot pepper and crab (and salt meat) from the pot. Use a swizzle stick or an immersion blender to puree the mixture. You can do this in a food processor if you do not have an immersion blender or swizzle stick. Taste for seasoning (salt) and adjust if necessary.
Pour soup into a bowl, garnish with hot pepper and crab.
Serve as a soup to be eaten by itself or eat the Callaloo with rice or dumplings.