Jamaican Callaloo Soup

Callaloo is a Caribbean vegetable soup prepared using green leafy veggies (taro, Dasheen, or eddo leaves), which are slowly cooked with coconut milk, okra, and peppers. The soup has African roots, which date back to the era of the slave trade. The delicacy is one of the national dishes in Tobago and Trinidad countries, and one of the must-have weekend dishes in most Caribbean homes.

Callaloo has been consumed for thousands of years, it is an ancient green leafy vegetable also known as amaranth. It is similar to spinach but has a stronger flavor.

Farmers grow callaloo seeds in Jamaica and sell the plant in the local markets.

Common Ways to Prepare Callaloo Soup

Callaloo can be thick and stewy, smooth and soupy, or—like they do at Canje—rife with texture. Broiled kale offers a whisper of char and a toothsome bite in this version. Serve it as a side with rice, chicken, or fish.

Health Benefits of Callaloo Soup

This notorious weed is a valuable source of iron, calcium, folate, potassium, magnesium, vitamin A, and Vitamin C. These nutrients help support the formation of red blood cells and carry oxygen around the body.

This vegetable is a great choice for anyone who has an iron deficiency, constipation or simply looking for something to promote bone health and boost energy.

If you are interested in this tasty vegetable, you can purchase callaloo in the Caribbean, Asian, and /or International supermarkets.