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Callaloo Soup is a beloved dish in Grenada, made primarily from the nutrient-rich callaloo leaves. This vibrant soup is often enjoyed as a comforting meal during gatherings and special occasions, showcasing the island's rich culinary heritage. Typically served warm, it's a staple that reflects the local culture and agricultural bounty.
Wash and chop the callaloo leaves (or spinach). Set aside.
Chop the okra, onion, bell pepper, and tomato.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and bell pepper. Sauté until the onions are soft and translucent, about 5 minutes.
Stir in the chopped tomato and cook for another 3-4 minutes.
Pour in the vegetable broth or water and add the dried thyme, ground allspice, ground black pepper, and salt.
If using, add the whole Scotch bonnet peppers for flavor. Be careful not to break them if you prefer a milder flavor.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
Add the chopped okra and diced potatoes (if using). Continue to simmer until the okra and potatoes are tender, about 10-15 minutes.
Stir in the chopped callaloo leaves and cook for an additional 5-7 minutes, or until the leaves are wilted and tender.
Add the coconut milk and stir well to combine. Heat through, but do not bring to a boil.
Garnish with chopped fresh cilantro or parsley if desired.
Enjoy your meal!
Callaloo Soup is a nutritious and flavorful soup made with callaloo leaves, okra, and a variety of vegetables.
Callaloo Soup originates from Grenada, where it is a traditional dish enjoyed by many.
The key ingredients include callaloo leaves, okra, onion, garlic, bell pepper, and tomato.
The total time to make Callaloo Soup is approximately 50-65 minutes.
Serve Callaloo Soup with crusty bread or rice for a complete meal.