World Food Challenge

Day 50: Dominica and Callaloo

Good evening, Raffies!

We are at day 50! One fourth of the challenge is over..It is hard for me to grasp that I have been into this challenge, eating a different dish from a different country every day for the last 50 days..

Anyway, today was a wonderful sunny day and I enjoyed an afternoon sitting in the sun in my backyard.
Today we are going to enjoy some nice green soup from Dominica. It was a lovely soup and I must admit that its green colour got me a bit too enthusiastic.
Callaloo is the national dish of Dominica. It was a widespread dish among the African slaves in the Caribbean and remains a big favourite all over the archipelago. Its green colour is given by the dasheen leaves, or alternatively spinach.
Very satisfying and flavourful!


1 kg spinach or dasheen leaves

500 g salted meat (I used bacon)

1 green plantain, peeled and sliced

1 yam, peeled and chopped

2 onions, chopped

2 stalks celery, chopped

2 branches parsley, chopped

2 branches chive, chopped

2 branches thyme

6 chilies

3 cups cornmeal

3 cups flour

3 cups coconut milk

3 cups water

Cut the salted meat into pieces of 3-5 cm each. Cook in a pot with water.

Wash and chop the spinach. To be more original, you should use dasheen leaves, if you can find them. Boil in a pot with water.

Make the dumplings with the cornmeal. Mix equal parts of flour and cornmeal. Add sugar and salt and pour some water on the mixture. Work the dough into a ball and split the ball into smaller balls. Flatten the balls and set them aside.

Blend the spinach and put it into a big pot with the meat, yams, onions, plantain and the herbs. Add coconut milk and water and bring to a boil. Add the dumplings and allow them to cook until they float on the surface. Depending on the size of the pot, you might cook one dumpling after the other and add some water in between.

Cook until all the ingredients are done and season with salt and pepper. Serve either alone or with some bread.



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