Callaloo Soup, green fig, Sweet T&T, Sweet TnT, Trinidad and Tobago,

Callaloo soup a delicious, healthy meal

By Annisa Phillip. A visit to Vincy land – St Vincent and the Grenadines – last year introduced me to callaloo soup; blended dasheen leaves with dumplings and provision – one of the many meals I enjoyed during my stay. When I came back home to Trinidad I decided to make it.

I must admit, callaloo soup is a delicious, healthy wholesome meal. The dish begins just like any other pot of callaloo, that is, dasheen leaves, okra, pumpkin, seasoning, salt, coconut milk, and pimento. I also added some carrots to the pot.

The ingredients are then cooked, blended to the desired consistency, and returned to the pot. Bring the dish back up to a boil and then add the desired provision such as dasheen, green fig, plantain, potato and dumplings.

Please note that there should be more water than usual so as to cater for the addition of the provision. When the provision is cooked, your callaloo soup is finished. The final step is to eat and enjoy Caribbean nutrition at its best.

Other additions can also include bay leaves and meat such as crab or pigtail to add extra flavour to your callaloo soup.

November 2016

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Split peas soup touches the spot!

Split peas soup touches the spot

Trinbagonians love a good soup. Some people may visit the “soup man” down the road to fulfill their craving for that steamy, savoury, belly full of goodness packed with provisions, dumplings, and whatever their taste buds desire, whether it be corn, vegetables, cow heel, beef, chicken, or pig tail. On a rainy Saturday afternoon what would be better than having a large bowl of split peas soup, a delicious treat that is very easy to make and touches the spot. Here is a recipe that you can try so you would not have to line up by the “soup man” next time you feel peckish for some hot tasty soup.

You will need:

1 pk yellow split peas

1 lb salted pig tails (optional)

Black pepper (to taste)

1 scotch bonnet pepper

1 tbl spn olive oil

1 large onion

2 chives

4 large potatoes (cubed)

2 cups coconut milk

4-6 cups water

2 cloves garlic

Green fig (green bananas) – peeled and cut up

Seasoning to taste – thyme, shadon beni, etc


1 cup all-purpose flour

1/2 cup corn meal

Cut up the pig tail and boil until tender. Drain water and set aside the pig tail. On medium, heat olive oil and then add chopped onions and cook until translucent. Then add split peas and other ingredients and raise the heat slightly. After about 30 minutes of simmering the split peas should  be soft. Add the pieces of pig tail.

Time to make the dumplings. In a bowl place the flour and cornmeal with enough water to make a soft but firm dough. Add a pinch of salt to the dough. Mix with your hands to make the dough into a ball. Let it rest for a few minutes, then pinch small pieces into the shape you would like – balls, ovals, or cow tongue dumplings, no they don’t contain any part of the cow in them, that is in reference to the shape. Add to the pot and cook for another 10 minutes. When stirring pot, try not to burst the pepper or you might regret it.

Let pot simmer, taste, and take off stove when you are satisfied with your work of art. Have a hot bowl and feel free to share with the persons who you made hungry with the amazing aroma you created in your kitchen. This dish is easy to make and it is just one pot to wash when you are all done.

June 2016 – Issue 22

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