Name: Callaloo Soup - A Caribbean Delicacy
Prep time: 45 min

If you are bored with the same food and want to try out something new, you should consider the callaloo soup. Being quite easy to cook, the soup is very nutritious and delicious, and you can just use whatever is available at your local store to make it at home.

The callaloo soup’s main ingredient is Amaranth which is easy, inexpensive, and very fast to grow. The leaves of the amaranth, or callaloo as it is locally called, are rich in vitamins, iron, fibers, and protein, so rest assured it will not add many calories to your meal. Every part of the amaranth plant is nutritious, right from the green leaves to the protein and fiber-rich seeds.

History and Tradition

The callaloo soup originated in Africa and was passed on by migrant Africans to different parts of the Caribbean. It is made quite extensively in Trinidad and Tobago, Guyana, the Commonwealth of Dominica, Jamaica, Guadeloupe, and Grenada. The callaloo soup has been such a widespread local favorite that it is now the National Dish of Trinidad and Tobago and the Commonwealth of Dominica.

Callaloo (Amaranth) has been farmed widely in these areas since its introduction. The crop does not damage easily and requires only natural sunlight and water. It is naturally resilient to bacteria and fungus, hence these easy-to-maintain features made it great for large-scale farming and consumption in low-income countries. Cooked callaloo is usually served as an accompaniment of a platter consisting of rice, a meat of choice, and macaroni pie.

Outside the Caribbean, it is mainly prepared using water spinach. The callaloo soup has many regional variants. In Jamaica, it is made using tomatoes, amaranth leaves, onions, dried fish, salt, and pepper. In Trinidad and Tobago, coconut milk, pumpkins, and spices are additionally included with the typical ingredients to make a creamy soup.

Recipe

You don’t need to go hunting for exotic vegetables or herbs, just visit your nearest supermarket or farmer’s market and pick vegetables that you like. Don’t forget to pick a bunch of fresh amaranth as it is the star of the dish. If it is not available, feel free to substitute it with spinach. Follow the recipe below for a lip-smacking, healthy callaloo soup.

Ingredients

• Callaloo or spinach leaves – 1 bunch

• Okra – 10, roughly chopped

• Salt beef – ½ pound, remove fat and dice or substitute bacon diced.

• Olive oil – 1 tablespoon

• Onions – Diced, 1/4th cup

• Garlic – 3-4 cloves, finely minced

• Red bell pepper – 1 large, chopped

• Scotch bonnet pepper – 1, remove seeds and chop finely

• Kosher salt – 1 teaspoon

• Black pepper – 1 teaspoon

• Smoked sweet paprika – 1 tablespoon

• Pumpkin – 1 cup, peel, and chop into small cubes

• Fresh thyme – 3 sprigs

• Chicken stock – 1 cup

• Water – 3 cups

• Coconut milk – 1 cup

How to Make it

1. Heat a large saucepan and pour the olive oil. Add the onions and sauté for 5 minutes. Add the red pepper, scotch bonnet pepper, and minced garlic, and sauté for 2-3 minutes.

2. Add pumpkin, beef, and okra to it and sauté for 2-3 minutes. Now, add paprika, pepper, and salt and let it cook for 10 minutes, stirring occasionally.

3. Add the callaloo/spinach leaves, stock, coconut milk, and water. Once it starts boiling, reduce the flame and let it simmer for 30-35 minutes or till the vegetables have softened.

If you prefer smooth soups, after it cools, purée the soup using a food processor or blender. If you plan on blending it and don’t want the chili flavor to be too much, instead of chopping the scotch bonnet pepper, add it whole during the first step and remove it before puréeing. Reheat it and adjust the seasonings accordingly. Pour it into bowls and garnish with thyme or the paprika.

For a vegan version of the Callaloo soup, simply omit the salt beef and use vegetable stock instead of chicken stock. If you feel like it, add more vegetables and make it more colorful. This is one dish that gives the cook a lot of creative freedom because it can never go wrong.