Antiguan Callaloo Soup

Recipe Courtesy of World.Food

Callaloo soup is more than a comforting bowl of greens; it is a flavorful expression of the Caribbean’s layered history. Made with callaloo leaves—often from taro or amaranth—along with coconut milk, okra, herbs, peppers, and sometimes crab or salted meat, the soup varies from island to island. Its ingredients reflect the meeting of African, Indigenous, European, and Asian culinary traditions that shaped Caribbean cooking. Served in homes, markets, and celebrations, callaloo has become a cultural staple because it connects food with memory, community, and heritage. Each simmering pot carries the distinctive flavors and stories of the islands.

Ingredients

• 1 bunch Callaloo leaves (or spinach)(washed and chopped)

• 0.5 lb Smoked pigtail (or chicken)(cleaned and prepared)

• 1 lb Dasheen (taro root)(peeled and chopped)

• 1 lb Green banana (or plantain)(peeled and sliced)

• 1 lb Sweet potato(peeled and chopped)

• 1 large Onion(chopped)

• 5 cloves Garlic(diced)

• 4 sprigs Thyme

• 1 Scotch bonnet pepper(whole or halved, adjust to spice preference)

• 1 can (approx. 13.5 oz) Coconut milk

• 4 cups Water (or chicken stock)(as needed)

• 1 tsp All-purpose seasoning

• Salt(to taste)

• 0.25 tsp Cayenne pepper

• 1 pinch Sugar(optional, to balance flavors)

• 1.5 cups Flour(for dumplings (optional))

• Water(for dumplings)

• 0.25 tsp Salt(for dumplings)

Method

1. If using pigtail, boil it in water for about 30 minutes, changing the water once or twice to remove excess salt and tenderize. Drain and set aside. If using chicken, season with all-purpose seasoning, salt, and cayenne pepper.

2. In a large pot, sauté onion and garlic in a little oil until softened. Add thyme and chopped callaloo leaves (or spinach). Cook for a few minutes until wilted.

3. Add water (or stock), coconut milk, prepared pigtail (or chicken), scotch bonnet pepper, and bring to a boil. Reduce heat and simmer for about 20 minutes.

4. Add the chopped dasheen, green banana, and sweet potato to the pot. Continue to simmer until the vegetables are tender, about 25-30 minutes. Add more water if the soup becomes too thick.

5. While the soup simmers, prepare dumplings (if using): Mix flour, salt, and enough water to form a soft dough. Knead briefly and set aside.

6. Once vegetables are tender, you can mash some of them against the side of the pot to thicken the soup, or use an immersion blender for a smoother consistency (optional). Add the dumplings to the simmering soup and cook until they float and are cooked through.

7. Taste and adjust seasoning with salt and a pinch of sugar if desired. Remove the scotch bonnet pepper before serving.