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Meat, Seafood, Soup, Vegetables

Callaloo Soup

Almost every family in the Caribbean has their own recipe for Callaloo. The main ingredient is always Dasheen (Taro leaves). A spicy green soup will surprise at first, and delight later.

Serves: 4-6


  • 12 Dasheen leaves (Use Swiss chard if you can’t find. Spinach if nothing else)
  • 15 small okras, chopped.
  • 2 Tbsp vegetable oil
  • 1 can corned beef
  • 1/2 pound crab-style fish product. (krab, haddock. You can use real crab, but it’s going to be much more expensive.)
  • 2 cups coconut milk
  • 2 garlic cloves, pressed
  • 1 Tbsp dried parsley (1/4 cup fresh, diced parsley)
  • 1 tsp tamarind concentrate
  • 1 tsp allspice
  • Salt, black & chili peppers to taste


  1. Shred the dasheen leaves and place in a large pot with okra, corned beef, krab, garlic, and spices.
  2. Cover with water (appx. 1 qt) and let simmer while covered for 2 hours. Add water as needed.
  3. Strain the liquid into a bowl. Process solid ingredients and return to the broth. Reheat and adjust the seasonings if needed. If the soup is too thick, add a bit of coconut milk.
  4. Serve with croutons or dumplings.

Quick and easy dumplings:
Melt 1 tablespoon soft fat or butter in one cup boiling water and thicken with 2 cups of flour.
Allow to cool, fold in two eggs and shape into dumplings the size of walnuts. Steam the dumplings in the soup.



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