Callaloo soup
One of Dominica’s most typical dishes: a creamy soup of taro (dasheen) leaves with okra, coconut milk and a touch of chilli, eaten above all on Saturdays.
Ingredients
- 400 g taro leaves or spinach
- 8 okra pods
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 150 g pumpkin
- Thyme and chives
- 1 whole chilli
- Salt and pepper
How to make it at home
- Fry the chopped onion and garlic gently in a little oil.
- Add the washed and chopped leaves, the sliced okra, the diced pumpkin and the thyme.
- Cover with the coconut milk and 500 ml water, add the whole chilli and simmer for 30 minutes.
- Remove the chilli and blend the soup until creamy.
- Season with salt and pepper and serve hot with chopped chives.
The trick: Don’t break the chilli: kept whole, it adds aroma without too much heat.