Callalloo

Name: Callalloo
Yield: Serves: 6 to 8
Cuisine: Trinidad & Tobago
Ingredients: 6 cups chicken stock; 1 onion, finely chopped; 1 pound dasheen/taro leaves, or ½ pound each spinach and Swiss chard, stemmed and chopped; ½ pound young okra or 1 (10-ounce) package frozen okra, sliced; Salt and pepper to taste; 3 scallions, green and white parts, chopped; 2 tablespoons finely chopped fresh chives; 1 clove garlic, chopped; 4 ounces lean salt pork or Canadian bacon, cut into ½-inch cubes; ½ cup coconut milk; ½ pound fresh, canned, or frozen crabmeat; ¼ teaspoon hot pepper sauce, or to taste; ¼ teaspoon fresh thyme leaves

Preparation info

Serves:
6 to 8

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This thick soup is considered the national dish of Trinidad. It makes use of dasheen/taro leaves, which lend a particular almost tangy flavor. A mixture of fresh spinach and Swiss chard is a good substitute if you cannot get dasheen. Callalloo can be made with or without crabmeat or pork, according to taste.

Ingredients

1 pound dasheen/taro leaves, or ½ pound each spinach and Swiss chard, stemmed and chopped

Americas
Trinidad & Tobago
Side dish
Gluten-free
Caribbean

Method

Place the greens in a soup pot with the chicken stock, onion, garlic, scallions, chives, thyme, and salt pork. Cover and simmer over low heat until the pork is fork tender, about 30 minutes.
Using a slotted spoon, remove most of the solids from the pot and place them in a food processor or blender. Puree to a rough paste. Return mixture to the pot, mixing well.