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Dominican callaloo soup recipe

Dominican callaloo soup recipe

Course Appetizer, lunch, Main Course, Soup
Cuisine Caribbean, Dominican

Ingredients
  

  • 2 lbs young dasheen or tannia leaves, you can also use spinach
  • 3 large crabs
  • 1 cup coconut milk use a can of coconut milk if you can't find a shelled coconut
  • 1 large onion
  • 1 tbsp oil
  • 5 cups water
  • 1 tbsp celery chopped
  • 1 tbsp thyme chopped
  • 4 blades Chive
  • 1 hot pepper
  • 2 tbsp salt
  • 1 tbsp black pepper
  • tbsp turmeric
  • 10 small dumplings a dough made with flour, salt and water

Instructions
 

  • Boil crabs in a large pot with some salt and a little garlic
  • Remove crab backs and clean crabs
  • Separate legs, pinchers and ribs to later add to soup
  • Wash and peel outer skin from dasheen or tannia leaves
  • Chop the leaves and boil in 3 cups of water add a 1/2 tablespoon of salt
  • If using spinach wash and chop leaves
  • Chop onion, chive and garlic
  • Add oil to a large pot on medium heat
  • Stir in onion, celery and garlic to heated oil, saute for 3 minutes
  • Pour in coconut milk and rest of water in the pot
  • Add dasheen, tannia leaves or spinach leaves
  • Use a handheld (immersion blender) and pulse leaves mixture in the pot for about 15 seconds)
  • Add thyme and hot pepper
  • Add dumplings
  • Add boiled crabs
  • Season with the remainder of the salt and black pepper
  • Cover pot and let simmer for about 45 minutes.
  • Once cooked it can be served by itself, with white rice or bread
Keyword callaloo