Callaloo Soup
A dense, richly seasoned soup of callaloo greens, okra, crab, and salted meats, simmered until the greens break down into a deep green broth. It's a hearty one-pot dish with roots in West African cooking.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 16
- carbs
- 16
- protein
- 20
- calories
- 290
Instructions
- 1
Boil the salted pig tail for 15 minutes to remove excess salt. Drain well.
- 2
Combine the pig tail, water or broth, onion, garlic, and thyme in a large pot. Bring to a boil.
- 3
Simmer for 30 minutes until the pig tail is nearly tender.
- 4
Add the callaloo greens, okra, and crab pieces to the pot.
- 5
Add the scotch bonnet whole if using, without piercing it, for gentle heat.
- 6
Simmer uncovered for 25-30 minutes, stirring occasionally. Cook until the greens break down and the broth thickens.
- 7
Stir in the coconut milk. Simmer for 5 more minutes.
- 8
Remove the scotch bonnet and adjust the salt. Ladle into bowls and serve hot.
Chef's tips
Chop the callaloo leaves finely so they break down evenly. Simmer uncovered part of the time to help the broth thicken.
Storage
Refrigerate up to 4 days; freezes well up to 2 months.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Not boiling the salted meat first to remove excess salt
- •Undercooking the callaloo, which leaves behind a grassy flavor
Serving suggestions
Cooked Callaloo Soup?
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