With #SoupSeason in full swing, I thought it was the perfect time to share this Callaloo Soup recipe. Loosely based on recipes my friends from Grenada, Antigua, and Dominica have shared with me over the years, it’s packed with deep island flavors, hearty ingredients, and general comfort our thick and rich soups are known for in the Caribbean.

You’ll Need…

1/2 lb Dasheen leaves
5 cups water
3 lbs chicken (seasoned)
1 tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon grated ginger
1 teaspoon Worcestershire sauce
1 1/2 lbs salted pigtail (prepared)
2 scallions (rough chopped)
1 scotch bonnet pepper (chopped)
4-6 sprigs thyme
1 medium onion (sliced)
2 Pimento Peppers (sliced)
6 cloves garlic (smashed)
2 cups coconut milk
4 cups chicken stock
3/4 lb potato
3/4 lb dasheen (taro)
3/4 sweet potato
3/4 lb eddoes
1 1/2 cups all-purpose flour
3/4 cup grated cassava
1/4 teaspoon salt
water
1 teaspoon golden brown sugar

Notes! May I suggest you use the video below to follow along as much more about the recipe is discussed there. You may hold off using the Scotch Bonnet pepper if you don’t want the soup spicy.

Before we get started, we need to prep everything.

Place the salted pigtails in a deep pot with water, bring them to a boil, and cook for 30 minutes; drain and repeat this step to remove most of the salt it was cured in and to help tenderize them. Drain and set aside.

I used an entire chicken, which I broke down into serving-sized pieces, but you may use any specific cut you like or have on hand. Season with Green Seasoning, salt, black pepper, Worcestershire sauce and ginger. Allow it to marinate while the pigtail cooks.

Peel the potato, eddoes, dasheen, and sweet potato, cut into large pieces, and wash with cool water. Since we’ll use these later, cover them with cool water so they don’t become discolored during that time.

Wash and cut the dasheen leaves (taro) into ribbons, rinse, and drain (you may also use the stems, but the ones I got were not of good quality). Place the prepared dasheen leaves (spinach will also work) into a large soup pot with the water and bring to a boil. Cook on a rolling boil for 25 minutes.

Blend or puree with a stick blender, then add the seasoned chicken.

Add the prepared salted pigtail pieces.

Now goes in the scallions, thyme, garlic, onion, pimento peppers, and scotch bonnet pepper.

Traditionally water is used as the braising liquid, but I get better results with chicken stock. Add the coconut milk and chicken stock and bring everything to a boil.

Reduce to a simmer and cook for 45-55 minutes. Then, add the prepared potato, eddoes, dasheen, and sweet potato and bring them back to a boil.

If you need more liquid, add water, chicken stock, or coconut milk. The latter will make the soup even more rich and creamy. Cook for 25 minutes.

Make a soft dough with flour, brown sugar (optional), grated cassava (in the video, I explained that I used frozen grated cassava from the grocery store), 1/4 teaspoon salt, and water (add a little at a time). Let the dough rest for 5 minutes, and then make the dumplings. Add them to the pot as you go.

Cook for 5 minutes, then taste and adjust the salt to your liking. Once you’re happy with things, you may turn off the stove and enjoy! As explained in the video, even though we boiled the pigtails 2 times in water, they will still have a bit of remaining salt.

Try not to over-stir the soup near the end as you can easily break down the dasheen and sweet potatoes, and the soup may go extremely thick on you, especially as it cools.

Do you own a copy of my Soup Season, Caribbean Comfort Food In a Bowl cookbook?

The remaining soup (yes, it’s a large pot, as traditionally done in the Caribbean) can be frozen and reheated with success.

Source:www.caribbeanpot.com