FLAVOUR | CALLALOO

LEAF, LEGEND & LEGACY

Talking about callaloo can be confusing. Is it a vegetable or a dish? Is it amaranth or taro leaf? African or West Indian? When it comes to callaloo – the leafy green
that grows abundantly across the Caribbean – the answer is simply: all of the above.

Technically a type of amaranth, callaloo also refers to the beloved Caribbean dish made from these leaves. On some islands, particularly those where taro (also called dasheen) is more common, the heart-shaped taro leaves are used instead. Whichever green is chosen, the dish remains callaloo – deeply rooted in tradition and flavour.

Originally brought from West Africa during the transatlantic slave trade, callaloo flourished in the Caribbean thanks to its hardiness, heat tolerance and adaptability
to diverse soils. Its flavour, reminiscent of spinach or collard greens, lends itself
to a wide range of dishes – from stews and sautés to soups and curries. Young leaves can even be enjoyed raw in salads or blended into nutrient-rich smoothies.

But it is the hearty callaloo soup that reigns supreme. Revered as the national dish in several Caribbean countries, its preparation varies by island and household: smooth
or chunky, coconut milk or rich broth, spiked with shellfish, saltfish, or slow-cooked meats. Each version tells a story – of resilience, adaptation and vibrant culinary heritage.

Words by Natasha Were.

CALLALOO SOUP

INGREDIENTS
4 cups callaloo leaves, washed and chopped
1 tablespoon olive oil or coconut oil
1 small onion, finely chopped
2 cloves garlic, mince
2 scallions, chopped
2 sprigs fresh thyme
1 medium tomato, chopped
1 whole scotch bonnet pepper
1/2 cup chopped okra (optional)
1 small sweet potato, peeled and cubed
1/2 cup pumpkin, peeled and cubed
1/2 cup coconut milk
2 1/2 cups vegetable or chicken stock
Salt and freshly ground pepper, to taste
1/4 teaspoon cayenne pepper (optional)
1 cup cooked crab meat or flaked saltfish (optional, for a richer version)

METHOD

Sauté aromatics: In a large pot, heat the oil over medium heat. Add onion, garlic, green onions and thyme. Sauté until fragrant and softened, about 3–4 minutes.

Build the base: Stir in the tomato, scotch bonnet pepper, sweet potato, pumpkin and okra (if using). Cook for 5 minutes, stirring occasionally.

Add liquids and greens: Pour in the coconut milk and stock. Bring to a gentle boil, then add the chopped callaloo. Reduce heat to a simmer.

Simmer gently: Let the soup cook uncovered for 25–30 minutes, or until the vegetables are soft and the flavours have melded beautifully.

Optional additions: Add crab meat or saltfish in the last 10 minutes if using. Adjust seasoning with salt, pepper and cayenne.

Serve: Remove the scotch bonnet pepper before serving. Ladle the soup into bowls and serve hot with a side of crusty bread or cassava flatbread.