Callaloo Soup
This Saint Martin-style callaloo soup simmers leafy greens, okra, pork belly, stock, and coconut milk until tender and cohesive. Callaloo soups vary across the Caribbean, so this is presented as one island-style version rather than a single canonical formula.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 15mlVegetable Oil
- 200gPork Belly (cut into small pieces)
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 1pcsScotch Bonnet Chili (finely chopped)
- 150gOkra (finely chopped)
- 250gCallaloo Leaf (roughly chopped)
- 800mlMeat Stock
- 400mlCoconut Milk
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat.
- 02
Add the pork belly and cook until it begins to brown and render some fat.
- 03
Stir in the onion and cook until softened. Add the garlic and scotch bonnet chili and cook briefly until fragrant.
- 04
Add the okra and cook for a few minutes, stirring, until it begins to soften.
- 05
Add the callaloo leaf and stir until wilted.
- 06
Pour in the meat stock, bring to a gentle simmer, and cook until the pork is tender and the greens are very soft.
- 07
Stir in the coconut milk, salt, and black pepper. Simmer gently until the soup is thick and well blended.
- 08
Blend until smooth, or leave the soup slightly coarse for a more rustic texture. Return it to a simmer before serving hot.
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