Recipe courtesy of Grasslands Entertainment

Trini Callaloo (Coconut Soup)

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  • Total: 1 hr 7 min
  • Prep: 20 min
  • Cook: 47 min
  • Yield: 10 servings
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2 Tbs. vegetable oil

1 medium onion chopped

2 garlic cloves, minced

1/4 cup chopped celery

14 cup chopped fresh chives

2 Tbs. fresh thyme

1 lb. washed and coarsely chopped dasheen or spinach leaves

10 okras, sliced

1 cup of coconut milk

2 Tbs. margarine or butter

4 cups chicken stock or water

1 Tbs. of Angostura Bitters

Salt and pepper to taste


  1. In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.