Callaloo Soup

  • 2 tbs vegetable oil
  • 1 bunch dasheen bush or callaloo bush (washed and coarsley chopped)
  • 4 cloves garlic, minced
  • 1/2 cup chopped West Indian pumpkin
  • 1 medium onion, chopped
  • 2 tbs fresh thyme
  • 2 tbs chopped celery
  • 1/2 cup chopped fresh chives
  • 8 ochroes, sliced
  • 1 Congo pepper /or hot pepper (Habenero or Scotch bonnet pepper), left whole
  • 2 pimento peppers, seeded and chopped
  • 2 whole blue crabs, cleaned and washed in lime juice
  • 2 tbs butter
  • 4 cups chicken stock or water
  • 1 cup coconut milk
  • salt and freshly ground black pepper to taste

    In a large heavy pot heat vegetable oil, add onion, garlic, celery, pimentos and fresh herbs. Sauté until fragrant, about two minutes. Add ochroes, pumpkin and dasheen leaves. Sauté for a further minute or so. Add coconut milk and stock. Cook for a few minutes longer; add whole crab and hot pepper. Bring to a boil and reduce heat to a simmer. Cook covered for about 50 minutes. Remove hot pepper and taste and adjust seasonings. Swizzle soup until smooth, add butter and simmer for five minutes more. Serves 6 to 8

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