Vincentian Callaloo Soup

Dasheen leaf soup with coconut and dumplings.

Ingredients

• 500 g Dasheen leaves
• 400 ml Coconut milk
• 250 g Salt beef
• 150 g Okra
• 1 cup Flour
• 1 Onion
• 4 cloves Garlic
• 2 sprigs Thyme
• 1 Scotch bonnet
• 1 tsp Salt
• 5 cups Water

Method

1. Prepare the salt beef — Soak overnight and boil off the first water.
2. Simmer — Cook the dasheen leaves with the beef, okra, onion, garlic, thyme and whole pepper for 35 minutes.
3. Make dumplings — Roll stiff flour dough into small logs and drop them in.
4. Add coconut — Pour in the coconut milk and cook 15 minutes.
5. Blend — Remove the pepper unburst, then swizzle the soup smooth around the dumplings.
6. Callaloo Soup is ready — Season and serve hot.

More Saint Vincent and the Grenadines recipes

• Buljol
• Roasted Breadfruit and Jackfish