Callaloo (Saint Vincent)

Saint Vincent and the Grenadines

The Vincentian green soup: callaloo simmered with okra, coconut, salt meat or land crabs and dumplings — the Windwards' shared soup in Vincentian hands. Ingredients: callaloo (dasheen leaves), okra, coconut milk, salt pork or crabs, onions, thyme, chiles, dumplings.

What it is

The Vincentian green soup: callaloo simmered with okra, coconut, salt meat or land crabs and dumplings — the Windwards' shared soup in Vincentian hands. Ingredients: callaloo (dasheen leaves), okra, coconut milk, salt pork or crabs, onions, thyme, chiles, dumplings. Recipe: 1) Simmer the meat/crabs. 2) Add leaves and okra. 3) Finish with coconut and dumplings. 4) Serve with provisions. Serve: Sundays and celebrations. Flavor: green, creamy, rich. History: callaloo's map is the Afro-Caribbean's map; Saint Vincent's version rides its garden wealth. See also: Roast Breadfruit and Jackfish, Arrowroot (Saint Vincent).

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Related topics

• Sea Moss and Dukuna (Saint Vincent)
• Roast Breadfruit and Jackfish
• Arrowroot (Saint Vincent)