📝 About This Recipe
This authentic Virgin Islands Callaloo is a silky, nutrient-dense masterpiece that represents the soul of Caribbean home cooking. Unlike other regional variations, the VI style is celebrated for its rich 'surf and turf' depth, combining salted meats with fresh seafood and local greens like dasheen bush and okra. It is a thick, restorative pot of history that balances earthy greens with the spicy kick of a Scotch bonnet pepper and the sweetness of coconut milk.
🥗 Ingredients
The Meat and Seafood Base
- 1/2 lb Salted pigtail or salt beef (cut into small pieces and boiled to remove excess salt)
- 1 piece Smoked turkey wing or ham hock (for deep smoky flavor)
- 3-4 pieces Fresh blue crabs (cleaned and halved)
- 1 lb Medium shrimp (peeled and deveined)
The Greens and Aromatics
- 12-15 large leaves Dasheen leaves (Taro leaves) (stems removed and finely chopped; substitute with spinach if unavailable)
- 15-20 pods Fresh okra (sliced into rounds)
- 1 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 stalks Green onions (chopped)
- 4 sprigs Fresh thyme (leaves pulled from stems)
- 1 whole Scotch bonnet pepper (kept whole to avoid excessive heat)
Liquid and Seasoning
- 2 cups Coconut milk (fresh or high-quality canned)
- 6 cups Chicken or vegetable stock (low sodium preferred)
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Butter (for finishing the soup)
👨🍳 Instructions
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1
Prepare the salted meats by boiling the pigtails or salt beef in a separate pot of water for 20 minutes to leach out the excess salt. Drain and set aside.
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2
In a large, heavy-bottomed Dutch oven or soup pot, add the pre-boiled salted meat and the smoked turkey wing along with 6 cups of stock.
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3
Bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes until the meats begin to soften and infuse the broth.
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4
Add the chopped dasheen leaves (or spinach), okra, onions, garlic, and thyme to the pot. Stir well to incorporate the greens into the liquid.
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5
Pour in the coconut milk and carefully place the whole Scotch bonnet pepper on top. Do not cut the pepper, as the goal is flavor and aroma, not extreme heat.
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6
Cover the pot and simmer for another 25-30 minutes. The okra will begin to break down, which naturally thickens the soup to its signature consistency.
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7
Gently place the cleaned crab halves into the bubbling liquid. Press them down so they are submerged.
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8
Add the shrimp and the green onions. Cook for an additional 8-10 minutes until the crabs turn bright red and the shrimp are pink and opaque.
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9
Remove the whole Scotch bonnet pepper and the sprigs of thyme. Be careful not to burst the pepper!
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10
Stir in the butter and black pepper. Taste the soup before adding any salt; the salted meats usually provide enough seasoning.
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11
Traditionally, a 'swizzle stick' or whisk is used to lightly beat the soup to achieve a smoother texture, but leaving it slightly chunky is also popular.
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12
Ladle into deep bowls, ensuring everyone gets a piece of meat and a portion of crab.
💡 Chef's Tips
If using fresh dasheen leaves, ensure they are cooked thoroughly (at least 30 mins) to neutralize calcium oxalate crystals which can cause an itchy throat. For a thicker soup, mash some of the boiled okra against the side of the pot with a wooden spoon. If you can't find dasheen, use a mix of 70% spinach and 30% kale to mimic the texture and earthy flavor. Always wash your salt meats twice; you want the flavor of the salt, not a salt-bomb that overpowers the seafood.
🍽️ Serving Suggestions
Serve hot with a side of traditional Virgin Islands Fungee (cornmeal dumplings). A slice of warm, buttery Creole bread is perfect for soaking up the rich broth. Pair with a cold glass of local Maubi or a crisp lager to balance the richness. Add a dash of West Indian lime pepper sauce at the table for those who want extra heat.