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Easy Dominican callaloo soup

Dominica callaloo soup recipe

Enjoy this hearty soup! Here's my easy Dominican callaloo soup recipe.
Course lunch, Main Course, Soup
Cuisine Caribbean, Dominican


  • 2 lbs Young dasheen, or tannia leaves You can also use spinach
  • 1 lbs Boiled smoked or salty meat optional
  • 1 cup Coconut milk Use a can of coconut milk if you can't find a shelled coconut
  • 1 Large onion
  • 5 cups Water
  • 1 tbsp Celery chopped
  • 1 tbsp Thyme chopped
  • 4 blades Chive
  • 1 Hot pepper
  • 3 tbsp Oil
  • 2 tbsp Salt
  • 1 tbsp Black pepper
  • tbsp Turmeric
  • 10 small Dumplings A dough made with flour, salt and water


  • 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 1 minute
  • Add thyme and hot pepper
  • Add dumplings
  • Boil meat separately to reduce salt and tenderize (don't over-cook)
  • Add meat (salted pork, smoked meat)
  • 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 bread, callaloo, dumplings,, soup