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Martinique
Calalou
A traditional peasant soup made with a mix of herbs known as herbages (purslane, spinach, taro leaves, okra, and French thyme); those who prefer a more decadent version may add pork or crab; the calalou that is a Martinican peasant classic.
Grenada
Callaloo Soup
Grenadian soup made from dasheen (taro) leaves, coconut milk, and often slivers of land crab meat; the dasheen leaves are the island's favorite greens; a memorable Grenadian specialty served in many restaurants; thick, green, and deeply flavored with spices; the signature soup of the Spice Isle.
Saint Vincent and the Grenadines
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.