📝 About This Recipe
Deep from the heart of the French Antilles, Calalou de la Martinique is a silky, vibrant green soup that embodies the soul of Creole comfort food. Traditionally prepared with dasheen leaves (taro) and okra, this version balances the earthiness of greens with the richness of coconut milk and the delicate sweetness of fresh crab. It is a celebratory dish, often served on Sundays, offering a complex symphony of textures and a gentle heat that transports you straight to the shores of Fort-de-France.
🥗 Ingredients
The Green Base
- 500 grams Dasheen (Taro) leaves (stems removed and finely shredded; can substitute with fresh spinach)
- 10-12 pieces Fresh Okra (sliced into thin rounds)
- 1 bunch Fresh Parsley (finely chopped)
- 4 sprigs Thyme (leaves stripped)
Aromatics and Seasoning
- 100 grams Smoked Bacon or Salt Pork (diced into small cubes)
- 1 large Onion (finely diced)
- 4 Garlic cloves (minced)
- 3 stalks Scallions (Cive) (chopped)
- 1 whole Scotch Bonnet pepper (kept whole to avoid excessive heat)
- 1.5 liters Vegetable or Chicken stock (high quality)
The Finish
- 300 grams Crab meat (lump crab or whole cleaned blue crab claws)
- 200 ml Coconut milk (full fat for creaminess)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 tablespoon Butter (unsalted)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Thoroughly wash the dasheen leaves (or spinach) and remove any tough central ribs. Roll the leaves and slice them into very fine ribbons (chiffonade).
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced bacon or salt pork and sauté until the fat renders and the meat is slightly crispy.
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3
Add the onions, scallions, and garlic to the pot. Sauté for 4-5 minutes until the onions are translucent and fragrant, taking care not to burn the garlic.
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4
Incorporate the shredded greens and the sliced okra into the pot. Stir well to coat the vegetables in the aromatic fat.
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5
Pour in the stock until the vegetables are fully submerged. Bring the mixture to a gentle boil.
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6
Add the thyme and carefully place the whole Scotch Bonnet pepper on top. Reduce the heat to low, cover, and simmer for 25-30 minutes.
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7
Once the greens are completely tender and the okra has softened, remove the whole Scotch Bonnet pepper and the thyme sprigs. Be very careful not to burst the pepper if you prefer a mild soup.
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8
Using a traditional 'lélé' stick or a modern immersion blender, pulse the soup a few times. The goal is a thick, rustic consistency, not a perfectly smooth purée.
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9
Stir in the coconut milk and the crab meat. If using crab claws, ensure they are clean. Simmer for another 8-10 minutes to allow the flavors to meld.
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10
Season with salt, freshly ground black pepper, and the lime juice. Taste and adjust the seasoning as needed.
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11
Perform a final stir, ensuring the soup has reached a velvety, thick consistency that coats the back of a spoon.
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12
Ladle the hot Calalou into deep bowls, ensuring everyone gets a generous portion of crab.
💡 Chef's Tips
If using fresh dasheen leaves, ensure they are cooked thoroughly to remove calcium oxalate crystals which can cause an itchy throat. To control the heat, keep the Scotch Bonnet pepper whole; if you want it spicier, prick the pepper with a fork before adding it. For a vegetarian version, omit the bacon and crab, and use a rich vegetable bouillon with a touch of smoked paprika for depth. If the soup feels too thin, simmer it uncovered for the last 10 minutes to reduce and thicken the okra's natural starches. Always use fresh lime at the very end to brighten the earthy flavors of the greens.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy white jasmine or basmati rice. Accompany with 'Féroce d'Avocat' (a spicy Antillean avocado and saltfish ball). A side of fried plantains provides a wonderful sweet contrast to the savory soup. Pair with a chilled glass of Ti' Punch (white rum, lime, and cane syrup) for the ultimate Martinican experience. Offer extra hot pepper sauce on the side for those who want to turn up the heat.