A thick, verdant soup of dasheen leaves slow-simmered with blue crab, okra, coconut milk, and fragrant seasonings, embodying the heart of Grenadian Sunday cooking.
Ingredients
1 bundle dasheen leaves, stripped and chopped
4 blue crabs, cleaned and halved
6 okra, sliced
400ml coconut milk
1 onion, diced
3 cloves garlic, minced
2 sprigs thyme
1 Scotch bonnet pepper, whole
2 tbsp butter
Salt and black pepper
1 litre chicken stock
2 stalks chive, chopped
Instructions
1Wash dasheen leaves thoroughly, strip from stems, and chop finely. Set aside in a bowl.
2Melt butter in a large stockpot. Saute onion, garlic, chive, and thyme until fragrant, about three minutes.
3Add chopped dasheen leaves and stock. Bring to a boil, then reduce heat and simmer thirty minutes until leaves are very tender.
4Add coconut milk, okra, and whole Scotch bonnet. Simmer another twenty minutes, stirring occasionally.
5Add cleaned crab pieces and cook fifteen minutes until crab is bright red and cooked through.
6Adjust seasoning with salt and pepper. Serve hot in deep bowls with crusty bread on the side.
Did You Know?
Grenadian callaloo soup is considered so essential that it is sometimes called the national soup, served at nearly every Sunday lunch across the island.