Soups
Vincentian Callaloo Soup
Callaloo Soup
Saint Vincent and the Grenadines
Thick, nutrient-dense soup made from dasheen (taro) leaves, coconut milk, okra, garlic, and ground provisions like yams or cassava; a thick, dark green stew; traditional pots often include salted meat or fresh crab; deeply rooted in West African culinary traditions; the callaloo soup of Saint Vincent; a hearty, comforting soup.
Original eatfuls sticker artwork
What it is
A closer look at Vincentian Callaloo Soup.
Thick, nutrient-dense soup made from dasheen (taro) leaves, coconut milk, okra, garlic, and ground provisions like yams or cassava; a thick, dark green stew; traditional pots often include salted meat or fresh crab; deeply rooted in West African culinary traditions; the callaloo soup of Saint Vincent; a hearty, comforting soup.
What to look for
Know it when you find it.
The soup should be thick and dark green; from dasheen leaves, coconut milk, and okra; often includes crab or salted meat; a thick, nutrient-dense stew; the callaloo soup of Saint Vincent; a hearty, comforting soup.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Vincentian Callaloo Soup.
Names around the table
One food, more than one name.
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