Chef-tested recipe
A Dominican island callaloo soup with leafy greens, coconut milk, crab and vegetables.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Bread, boiled provisions or rice
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 600 g callaloo or properly prepared young taro leaves, chopped
- 500 g cleaned crab pieces
- 400 ml coconut milk Shop paid link
- 250 g pumpkin, diced
- 150 g okra, sliced
- 180 g onion, chopped
- 15 g garlic, chopped
- 20 g spring onion, sliced
- 3 g thyme
- 1 small chilli, whole, optional
- 900 ml water or light fish stock
- 8 g salt paid link
Method
Put onion, garlic, spring onion, thyme, pumpkin, okra and water or stock in a large pot and simmer 10 minutes.
Add callaloo leaves and simmer uncovered for at least 20 minutes until completely tender.
Add coconut milk and whole chilli and return to a gentle simmer.
Add crab and cook until the crab is fully cooked and the soup is fragrant, about 10–12 minutes depending on size.
Remove the chilli, season and serve hot.
Beginner Technique Notes
If using taro leaves, cook them thoroughly; raw or undercooked taro leaves can irritate the mouth and throat. Keep coconut milk at a gentle simmer.
Substitutions
Spinach can be used where callaloo is unavailable, though the flavour changes. Smoked fish can replace crab.
Storage
Refrigerate promptly and use within 2 days. Reheat gently until fully hot.
Allergen Notes
Contains crustacean shellfish and coconut.
Always Cook with Heart. Always!
