Callaloo Soup with Crab
A rustic island soup of tender callaloo leaves simmered with coconut milk, taro, okra, and sweet crab. It cooks into a thick, savory pot with gentle heat and the deep green flavor that makes callaloo a Dominican favorite.
Prep
25m
Cook
40m
Serves
4
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Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 250gCallaloo Leaf (roughly chopped)
- 250gTaro Root (peeled and diced)
- 120gOkra (sliced)
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 8gScotch Bonnet Chili (left whole)
- 5gFresh Thyme
- 1pcsBay Leaf (whole)
- 250gCrab Meat (picked over for shell)
- 400mlCoconut Milk
- 900mlWater
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot, then add the onion, garlic, fresh thyme, bay leaf, and whole scotch bonnet chili.
- 02
Add the diced taro root and cook until it is starting to soften.
- 03
Stir in the sliced okra and chopped callaloo leaf. Cook until the greens wilt and the okra begins to thicken the broth.
- 04
Pour in the coconut milk, then season with salt and black pepper.
- 05
Add the crab meat and lower the heat to a gentle simmer. Cook until the soup is thick, the taro is fully tender, and the crab is heated through.
- 06
Remove the bay leaf and the scotch bonnet chili if you want a milder soup, then serve hot.
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