grenadiansoup
Grenadian Callaloo Soup
A velvety green soup of dasheen leaves and coconut milk, enriched with crab or salt fish — a Caribbean classic.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
Easy
★★★★★
4.6(720 ratings)#soup#callaloo#coconut#crab#vegetarian-adaptable#grenada
About This Recipe
Callaloo soup in Grenada is thick, silky, and deeply nourishing — very different from the Trinidadian style. Dasheen (taro) leaves are the star, simmered down with coconut milk, crab or salt fish, and spices until everything blends into a gorgeous deep-green soup. It is a Sunday staple across the island and a dish that varies by household, each family keeping their own spice balance and protein preferences.
Ingredients
Serves 4
- 400 gdasheen (taro) leaves, tough stems removed
- 1 cancoconut milk (400 ml)
- 200 gcrab meat or flaked salt fish
- 1onion, chopped
- 2garlic cloves, minced
- 1 tspfresh thyme
Instructions
- 1
Sauté base
Sauté onion and garlic in oil until translucent. Add thyme.
- 2
Add leaves
Add callaloo leaves and stir until wilted, about 3 minutes.
- 3
Simmer
Pour in coconut milk and 2 cups water. Simmer 20 minutes until leaves are very tender.
- 4
Blend and finish
Use an immersion blender to blend partially (or fully for a smooth soup). Add crab or salt fish and simmer 5 more minutes. Season to taste.
Pro Tips
- →
Spinach or kale can substitute for dasheen leaves outside the Caribbean.
- →
Do not over-blend — a little texture is traditional in Grenada.
- →
A squeeze of lime brightens the finished soup.
Variations
- •
Make fully vegetarian with coconut oil and smoked paprika.
- •
Add okra for extra body.
- •
Use bone-in crab for deeper flavour.
Storage
Refrigerate up to 3 days. Soup thickens when cold — thin with water or coconut milk when reheating.
History & Origin
Callaloo soup has roots in West African leaf stew traditions carried to the Caribbean and adapted with local dasheen leaves and coconut milk. Each island has its own version, and the Grenadian style is especially prized for its rich coconut base.
Frequently Asked Questions
Are callaloo and dasheen leaves the same?
In the Eastern Caribbean, callaloo usually refers to dasheen/taro leaves. In Trinidad it can also mean amaranth leaves.
Can I make this in advance?
Yes — it tastes better the next day once the flavours have melded.
Nutrition Facts
Per serving (300g / 10.6 oz) · 4 servings total
Calories260kcal
Protein18g
Carbohydrates14g
Fat14g
Fiber4g
Protein18g
Carbs14g
Fat14g
Time Summary
Prep time15 min
Cook time30 min
Total time45 min
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