Trinidad Callaloo Soup with Crab

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Trinidad callaloo is a velvety, deeply seasoned soup considered one of the national dishes of Trinidad and Tobago. Made with tender greens, okra, pumpkin, and coconut milk and finished with fresh crab, it is rich, herbaceous, and gently spicy. This recipe stays close to the home-style version served across the islands on Sundays and at celebrations.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 24 gCarbs
• 6 gFiber
• 5 gSugar
• 24 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 220 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the greens and vegetables

• 2 lbs dasheen (taro) leaves, tough stems removed (or 1 lb spinach plus 1 lb kale)
• 8 fresh okra pods, sliced 1/4-inch thick
• 1 cup calabaza or butternut squash, peeled and cubed
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 scallions, finely chopped
• 4 sprigs fresh thyme
• 1 whole scotch bonnet pepper

For the soup base

• 2 tbsp olive oil or unsalted butter
• 4 cups chicken or vegetable stock
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing

• 2 medium cleaned crabs, quartered (about 1 lb)
• Juice of 1 lime
• Extra chopped scallions, for garnish

Directions

1. Wash the dasheen leaves thoroughly in several changes of cold water to remove grit, then blanch in a large pot of boiling salted water for 2 minutes. Drain, squeeze out excess moisture, and roughly chop.
2. Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 4 minutes, then stir in the garlic, scallions, and thyme and cook for 1 minute until fragrant.
3. Add the pumpkin, stock, and salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes, or until the pumpkin is fork-tender.
4. Stir in the chopped greens, sliced okra, coconut milk, and the whole scotch bonnet (do not pierce). Simmer uncovered for 12 to 15 minutes, allowing the soup to thicken slightly and the okra to release its natural mucilage.
5. If using crab, nestle the crab pieces into the simmering soup 5 minutes before finishing. Cover and cook until the shells turn bright orange and the meat is just cooked through.
6. Remove the scotch bonnet pepper. Using an immersion blender, pulse the soup 3 to 4 times to break down the greens and pumpkin into a velvety texture while leaving some chunks for body.
7. Stir in the lime juice, taste, and adjust salt and pepper. Ladle into warm bowls.
8. Garnish with extra chopped scallions and serve hot with crusty bread, soft roti, or a slice of avocado on the side.

Cook’s Notes

• Always wear gloves when handling scotch bonnet peppers and never pierce it while simmering, or the soup will become extremely spicy.
• For a vegetarian version, omit the crab, use all vegetable stock, and add 1 cup of cooked pigeon peas for protein.
• Salted pigtail is a classic addition: boil 4 oz in water for 30 minutes before starting, then add to the pot with the stock.
• The finished soup should be a deep green color with a silky, slightly thickened consistency from the okra doing its work.
• Fresh dasheen leaves give the most authentic flavor, but a 50/50 mix of spinach and kale is the closest supermarket substitute.

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