A velvety green soup made from dasheen leaves, okra, and coconut milk — a Vincentian Sunday staple.
Callaloo soup is beloved across the Eastern Caribbean, and St. Vincent's version is particularly rich and creamy. Dasheen (taro) leaves are cooked down with okra, coconut milk, and provisions until silky smooth, making a deeply nutritious soup that anchors the Sunday lunch table.
Serves 4
In a large pot, sauté onion and garlic in oil over medium heat for 3 minutes.
Add dasheen leaves, okra, scotch bonnet, and enough water to cover (about 3 cups). Bring to a boil.
Reduce heat and simmer 20 minutes until leaves are very soft.
Remove scotch bonnet. Use an immersion blender to purée until smooth. Stir in coconut milk and simmer 5 more minutes. Season to taste.
Wear gloves when handling raw dasheen leaves — they can irritate skin.
The whole scotch bonnet adds flavour without too much heat.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add crab or salt beef for a more substantial meal.
Substitute spinach or Swiss chard if dasheen leaves are unavailable.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days. The soup thickens when cold — thin with water when reheating.
Callaloo has African roots and has been cooked in the Caribbean for centuries. In St. Vincent it is made with dasheen leaves rather than the amaranth leaves used in Trinidad, giving it a distinctive flavour.
Yes, full-fat canned coconut milk gives the best creamy result.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.