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Cayman Callaloo Soup

Cayman Callaloo Soup is a traditional Cayman Island recipe for a classic soup of callaloo, pumpkin, okra and crab meat in a spicy coconut milk and stock base. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Cayman Callaloo Soup.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Chilli RecipesVegetable RecipesCayman-islands Recipes

Callaloo in the Caymans typically refers to the leaves of the taro plant (though it can sometimes also refer to the young tips of the pumpkin plant). If you want to use the stems of the callaloo, then you need to peel them to make them more tender (I typically strip the leaves from the stem then wash the leaves in salted water and discard the stems.)

Ingredients:
500g fresh callaloo leaves, chopped
1 onion, diced
2 garlic cloves, minced
500g pumpkin (kabocha is typical), diced
500g okra, sliced
1 scotch bonnet chilli, left whole
500g crab meat
1.5l vegetable or chicken stock
250ml coconut milk
oil for frying
Salt and freshly-ground black pepper to taste

Method:

Place a large pot over medium heat. Add a little oil and use to fry the onion and garlic until fragrant (about 4 minutes).

Add the pumpkin, okra, and scotch bonnet pepper, and cook for 5 minutes. Now pour in your choice of stock and coconut milk, then add the callaloo leaves and crab meat.

Bring to a simmer and cook for 30 minutes, or until the vegetables are tender and the flavours have melded together.

Season to taste with salt and freshly-ground black pepper then serve.