With #SoupSeason in full swing, I thought it was the perfect time to share this Callaloo Soup recipe. Loosely based on recipes shared with me over the years by friends from Grenada, Antigua, and Dominica, it’s packed with deep island flavors, hearty ingredients, and overall comfort. It is a thick, rich soup that is famous in the Caribbean.
What you need…
1/2 pound dasheen leaves
5 cups water
3 pounds chicken (seasoned)
1 tablespoon Caribbean green seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon grated ginger
1 teaspoon Worcestershire sauce
1 1/2 pounds salted pigtails (prepared)
2 green onions (Roughly chopped)
1 scotch bonnet pepper (chopped)
4-6 sprigs of thyme
1 medium onion (slice)
2 pimento peppers (slice)
6 cloves garlic (broken)
2 cups coconut milk
4 cups chicken stock
3/4 pound potatoes
3/4 pound dasheen (Taro)
3/4 sweet potatoes
3/4 pound ed
1 1/2 cups all-purpose flour
3/4 cup grated cassava
1/4 teaspoon salt
water
1 teaspoon golden brown sugar
Note! We recommend that you follow along with the video below as the recipe is explained in more detail. If you don’t want your soup to be spicy, you can skip the Scotch bonnet pepper.
Before you start, you need to prepare everything.
Place the salted pigtails in a deep saucepan of water, bring to a boil and cook for 30 minutes. Drain and repeat this step to remove most of the salt that was present during curing and soften it. Drain and set aside.
This time I used a whole chicken and cut it into bite-sized pieces, but you can use any parts you like or have on hand. Season with green seasoning, salt, black pepper, Worcestershire sauce, and ginger. Let marinate while pigtails cook.
Peel the potatoes, edodes, dasheen, and sweet potatoes, cut them into large pieces, and wash them in cold water. You’ll use it later, so run some cold water over it so it doesn’t discolor while you’re at it.
Wash and cut the dasheen leaves (Taro) Form into ribbons, rinse and drain. (You can also use stems, but the ones I got were not of good quality). Place the prepared dasheen leaves (You can also use spinach) Bring water to a boil in a large soup pot. Cook on a rolling boil for 25 minutes.
Blend or puree in a stick blender and add seasoned chicken.
Add the prepared salted pigtail parts.
Next go in the green onions, thyme, garlic, onions, bell peppers, and Scotch bonnet peppers.
Traditionally water is used as the braising liquid, but I get better results using chicken stock. Add coconut milk and chicken stock and bring everything to a boil.
Reduce heat to low and simmer for 45-55 minutes. Then add the prepared potatoes, edodes, dasheen and sweet potatoes and bring to a boil again.
If you need more liquid, add water, chicken stock, or coconut milk. The latter will make the soup even thicker and creamier. Cook for 25 minutes.
Make a soft dough with flour and brown sugar (option), grated cassava (I explained in the video that I used frozen grated cassava that I bought at the grocery store)), 1/4 teaspoon salt, water (Add little by little). Let the dough rest for 5 minutes before forming the dumplings. Add to pot halfway through.
Simmer for about 5 minutes, taste, and adjust the saltiness to your liking. When you’re satisfied, turn off the stove and enjoy. As explained in the video, even if you boil the pigtails twice in water, some salt will remain.
Be careful not to stir the soup too much near the end, as the dasheen and sweet potatoes can easily fall apart. Also, the soup can become very thick, especially as it cools.
do you have my copy Caribbean comfort food in a bowl during soup season A cookbook?
Leftover soup (yes, it’s a big pot, as is traditionally done in the Caribbean) can be frozen and reheated.
