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Trini callaloo soup
Dasheen leaf and okra soup
Silky green soup of dasheen leaves, okra, pumpkin and coconut milk, swizzled smooth, made without crab or salt pork
Callaloo is Trinidad and Tobago's national dish and part of the classic Sunday lunch, served beside rice, macaroni pie and stewed peas. Dasheen bush (young taro leaves) is simmered with okra, pumpkin, coconut milk, onion, garlic, chives and thyme, then beaten smooth with a wooden swizzle stick into a thick, velvety green soup. It's usually cooked with crab or salt pork; this vegetarian version leaves them out and adds a pinch of smoked paprika for depth. Spinach and Swiss chard can replace dasheen. Chef's tip: cook the dasheen leaves for at least 25–30 minutes. They must be very soft, both to swizzle silky smooth and because undercooked dasheen leaves make your throat itch.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅛ lb dasheen (taro) leavesor spinach and Swiss chard; stalks peeled, chopped
- 7 oz okraabout 10, sliced
- 9 oz pumpkinor butternut squash; peeled, diced
- 1 tbsp coconut oil
- 1 onionchopped
- 5 cloves garlicchopped
- 4 chives or spring onionschopped
- 4 sprigs fresh thyme
- 2 tbsp shado beni (culantro) or corianderchopped
- ½ tsp smoked paprika
- 1 ¾ cups coconut milk
- 2 ½ cups water
- 1 scotch bonnet pepperwhole
- 1 ¼ tsp salt
- ½ tsp ground black pepper
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Method
0/7 doneStep 1: Wash 1 ⅛ lb dasheen (taro) leaves thoroughly. Peel the thin skin off the stalks, then chop leaves and stalks roughly. Wear gloves if your skin is sensitive; raw dasheen can make it itch.
Step 2: Heat 1 tbsp coconut oil in a large pot over a medium heat. Cook 1 onion, 5 cloves garlic, 4 chives or spring onions and 4 sprigs fresh thyme for 4 minutes until soft and fragrant. Stir in ½ tsp smoked paprika for 30 seconds.
5 minStep 3: Add the dasheen, 7 oz okra, 9 oz pumpkin and 2 tbsp shado beni (culantro) or coriander and stir. Pour in 1 ¾ cups coconut milk and 2 ½ cups water and add 1 ¼ tsp salt and ½ tsp ground black pepper.
Step 4: Bring to a boil, lay 1 scotch bonnet pepper on top whole and lower to a simmer. Keep it whole: it adds fruity flavour, and if it bursts the soup becomes fiercely hot.
3 minStep 5: Cover and simmer for 25–30 minutes, stirring now and then, until the dasheen is completely soft and the okra and pumpkin have broken down.
28 minStep 6: Carefully lift out the pepper and thyme stalks. Beat the soup with a wooden swizzle stick or a whisk, or use a stick blender briefly, until thick, smooth and velvety green. Don't over-blend into a thin purée; a little texture is right.
Step 7: Taste for salt and simmer for 2 more minutes. It should be thick enough to coat a spoon. Serve hot, on its own or over rice.
2 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 4 g
- Carbs
- 11 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trini callaloo soup take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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