📝 About This Recipe
A cornerstone of Trinidadian cuisine, this vibrant, silky-smooth green soup is a soulful blend of dasheen bush (taro leaves), okra, and creamy coconut milk. Infused with aromatic scotch bonnet pepper and savory salted meats or crab, it offers a complex, earthy flavor profile that is both comforting and exotic. It is the essential accompaniment to macaroni pie and stewed chicken, representing the true melting pot of Caribbean flavors.
🥗 Ingredients
The Greens and Base
- 12-15 large leaves Dasheen bush (Taro leaves) (stems removed and chopped, leaves shredded)
- 12-15 pods Okra (sliced into rounds)
- 1 cup Pumpkin (peeled and cubed into small pieces)
Aromatics and Seasoning
- 1 medium Onion (finely chopped)
- 4-6 cloves Garlic (minced)
- 3 stalks Scallions (Green onions) (chopped)
- 2-3 pieces Pimento peppers (seeded and chopped (Trinidadian seasoning peppers))
- 4-6 leaves Culantro (Shado Beni) (finely chopped)
- 3-4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet pepper (keep whole to avoid excessive heat)
The Liquid and Protein
- 2 cups Coconut Milk (freshly squeezed or high-quality canned)
- 1-2 cups Vegetable or Chicken Stock (as needed for consistency)
- 2-3 cleaned Blue Crab (optional, but traditional for flavor)
- 1/4 lb Salted pig tail or salt beef (boiled to remove excess salt and chopped)
- 1 tablespoon Butter (for a glossy finish)
- to taste Black pepper and Salt (be careful with salt if using salted meats)
👨🍳 Instructions
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1
Prepare the dasheen leaves by washing them thoroughly under cold water. Remove the tough outer skin of the stems, chop the stems into 1-inch pieces, and shred the leaves finely.
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2
In a large heavy-bottomed pot or a traditional 'dutchie', layer the chopped dasheen leaves and stems, sliced okra, cubed pumpkin, onions, garlic, scallions, and pimento peppers.
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3
Add the prepared salted meat or cleaned crabs into the center of the vegetables.
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4
Pour in the coconut milk and enough stock (or water) to just barely cover the ingredients.
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5
Toss in the sprigs of thyme and the whole scotch bonnet pepper. Be very careful not to burst the pepper, as it will make the dish extremely spicy.
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6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 35-45 minutes.
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7
Check the pot occasionally. The dasheen leaves and okra should become very soft and lose their bright green color, turning a darker, swampy green—this is a sign of authenticity!
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8
Once everything is tender, remove the whole scotch bonnet pepper, the thyme sprigs, and the crab/salted meat pieces, setting them aside on a plate.
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9
Traditional Method: Use a 'swizzle stick' (a wooden hand-whisk) to beat the mixture vigorously until smooth. Modern Method: Use an immersion blender to pulse the mixture until it reaches a thick, velvety consistency with some texture remaining.
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10
Return the crab or salted meat to the pot. Stir in the chopped shado beni (culantro) and the tablespoon of butter.
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11
Taste and adjust seasoning with salt and black pepper. Simmer for another 5 minutes uncovered to achieve your desired thickness.
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12
The final consistency should be like a thick, pourable soup, not watery but not a solid paste.
💡 Chef's Tips
If you cannot find dasheen bush, a mix of spinach and kale can work, though the texture will be slightly different. Always boil salted meats separately for 10-15 minutes first to control the sodium level in the final dish. Adding the butter at the very end gives the callaloo a professional, silky sheen. If using an immersion blender, do not over-process; you want a rustic, thick texture, not a thin juice. To prevent the dasheen bush from 'scratching' your throat, ensure it is cooked thoroughly until completely soft.
🍽️ Serving Suggestions
Serve as a side dish alongside Trinidadian Macaroni Pie and Brown Stew Chicken. Pour generously over a bed of fluffy white jasmine rice. Pair with a cold glass of Mauby or Sorrel for a truly Trini experience. Serve with boiled ground provisions like yams, sweet potatoes, and green bananas. Add a dash of extra pepper sauce on the side for those who like it 'hot-hot'.