Caribbean🥣 Soups & stews

Classic Caribbean Callaloo Soup

Name: Classic Caribbean Callaloo Soup
Total time: 2 h
Cuisine: Caribbean
Ingredients: ½ lb Fresh callaloo (dasheen or taro leaves); 5 cups Water; 2½ lb Whole chicken, broken down into pieces; ~¼ cups Caribbean green seasoning; ~1-2 tsp Salt; ~½ tsp Black pepper; ~1 tbsp Grated ginger; ~1 tbsp Worcestershire sauce; 2 lb Salted pigtail, pre-boiled; 1 Scotch bonnet pepper; ~3-4 Scallion; ~4-5 sprigs Fresh thyme; 2 Seasoning pepper (pento); ~1 Onion; ~4-5 cloves Garlic; 2 cups Coconut milk; ~2-3 cups Chicken stock or water; ~2 cups Dasheen (taro); ~2 cups Sweet potato; ~2 cups Regular potato; ~2 cups Edos (taro); ¾ cups Grated cassava; 1½ cups All-purpose flour; 1 tsp Brown sugar

⏱ 120 min

An iconic Caribbean soup from Grenada and Antigua featuring fresh callaloo (dasheen/taro leaves), coconut milk, chicken, pre-boiled salted pigtail, and ground provisions. The rich, creamy broth is thickened naturally by the melted callaloo leaves and enriched with cassava flour dumplings. A hearty, deeply flavored dish with layers of Caribbean seasoning.

High-protein

Adapted from a video by caribbeanpot

Classic Caribbean Callaloo Soup | CaribbeanPot.com

Watch on YouTube

Ingredients

Fresh callaloo (dasheen or taro leaves)½ lb
Water5 cups
Whole chicken, broken down into pieces2½ lb
Caribbean green seasoning~¼ cupsest.
Salt~1-2 tspest.
Black pepper~½ tspest.
Grated ginger~1 tbspest.
Worcestershire sauce~1 tbspest.
Salted pigtail, pre-boiled2 lb

Steps

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1
Prepare the fresh callaloo by shredding it and giving it a thorough wash. If handling it for the first time, coat your hands with vegetable oil or wear gloves to prevent skin irritation and staining.
2
Add approximately 5 cups of water to a pot and bring to a boil. Add the shredded callaloo and maintain a rolling boil at medium-low heat for 15 to 20 minutes to break down the greens.
3
Use an immersion blender to blend the cooked callaloo and cooking liquid into a smooth, thick base. This creates the body and foundation of the soup.
4
Season the broken-down chicken pieces with Caribbean green seasoning, salt, black pepper, grated ginger, and Worcestershire sauce. Rinse the pre-boiled salted pigtail with lime juice, scrape clean, and cut into 1.5-inch pieces.
5
Add the seasoned chicken and pigtail to the callaloo base and bring back to a boil over medium-high heat.
6
Add the halved Scotch bonnet pepper, scallions, fresh thyme, seasoning peppers, onion, and garlic. Stir gently to combine all ingredients.
7
Pour in 2 cups of coconut milk and add chicken stock or water to increase the liquid. Bring to a boil, then reduce to medium heat and simmer for approximately 25 to 30 minutes until the chicken is tender.
8
Layer in the ground provisions—dasheen, sweet potato, regular potato, and edos—allowing them to cook down and soften. These vegetables will gradually break down and thicken the broth.
9
Prepare cassava flour dumplings by mixing 3/4 cup grated cassava, 1.5 cups all-purpose flour, a pinch of salt, and 1 teaspoon brown sugar. Knead into a dough.
10
Pinch off small pieces of dough and roll them into spinners or desired shapes. Drop them into the simmering soup and cook for approximately 5 to 7 minutes until they float and are cooked through.
11
Taste the soup and adjust the salt level as needed. Since the chicken and salted pigtail already contribute salt, add cautiously to avoid over-seasoning. Serve when ready.

Classic Caribbean Callaloo Soup

Ingredients

Steps

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