It’s also a dish that we offer frequently in St. Vincent at celebrations, weddings, and other occasions. It’s served with extremely little dumplings and other supplies with tripe during weddings. Callaloo soup is a must-have for us. I don’t think I’ve met anyone who doesn’t like this soup. For those who are curious as to why we name it to soup in St. Vincent rather than callaloo in Trinidad, it is because we boil it with arrangements and dumplings and eat it as a meal. For example, I like to make callaloo soup with white sweet potatoes, eddoes, dasheen, salt meat, dumplings, yams, and, of course, cassava. You also have the option of mixing the callaloo shrubbery first before cooking it or steaming it briefly before cooking it. To give callaloo soup its greatest flavor, add coconut milk towards the end of the cooking process. When making this soup, the dumplings are added last.
Vincy Callaloo Soup in St Vincent & The Grenadines
Another noteworthy feature of callaloo soup is that it is highly dense and rich in iron. It's a high-quality dinner that tastes best when served hot. I discovered that when callaloo is flat, it tastes better. As a result, if you eat it the next day after reheating it, it tastes considerably better. That, at the very least, is my viewpoint.
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Soup
Cuisine Caribbean, St Vincent & The Grenadines
Servings 3 4people
Calories 387 kcal
2 bundles callaloo
12 ozs Beef salted meat
1 lb tannia
12 cups water
1 tsp garlic
½ cup chopped onion
1 tbsp salt
½ cup chive
½ tsp all-purpose seasoning
¼ tsp pepper
2 potatoes
2 cups coconut milk
Cut up salt meat and soak for 3/4 to 1 hour if using.
Cook for 1/2 hours with fresh meat.
Wash dasheen leaves thoroughly before chopping them up and adding them to the meat
Bring the water to a boil. If you're using blended callaloo, be sure to add the meat before bringing it to a boil.
Add the other ingredients and season to taste.
Cook until the vegetables are tender.
Ten minutes before turning off the heat, add the dumplings
Soak dry grated coconut in boiling water to make coconut milk. Allow cooling before serving. Strain the milk through a fine strainer and squeeze it out.
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