(0 votes) 0 0

Traditionally this Caribbean soup is made with taro root leaves (callaloo) instead of spinach.

Shared by


  • 2 oz. salt pork, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb. spinach leaves, chopped
  • 6 C. chicken broth
  • 8 oz. okra, chopped
  • 1/2 tsp. thyme
  • 8 oz. crabmeat
  • 1 C. coconut milk
  • Salt and pepper to taste

Our Readers Also Loved


Heat the pork in a large, heavy soup pot. Add the onion and garlic and cook until just soft. Stir in the spinach and cook for 1 minute. Add the broth, thyme, and okra. Bring to a boil, reduce the heat and simmer for 20 minutes. Stir in the coconut milk and crab. Simmer for 15 minutes longer. Check the seasoning. Serve warm. Yield: 4-6 servings.

Around The Web