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News Americas, NEW YORK, NY, Fri. Sept. 25, 2020: This weekend, we take a virtual trip to Saint Vincent and the Grenadines and spotlight on a popular recipe there – Callaloo Soup.  Here’s how you too can make it.


2 bundles dasheen leaves or spinach (approximately 12 ozs.)

12 ozs. beef (cubed and seasoned)

12 cups water

1 lb. tannia or yucca

1 tsp. garlic (minced)

½ cup chopped onion

1 tbsp. salt

 ½ cup chive ½ tsp.

All-purpose seasoning

 ¼ tsp. pepper

2 potatoes (white or sweet)

2 cups coconut milk

1 tbsp. butter (optional)


1-pound flour
1/8 teaspoon salt
1/4 cup(s) water


Fry and boil fresh meat for ½ hour.

Cut up dasheen/spinach leaves and wash thoroughly, then add to beef.

Bring to a boil.

Add the other ingredients, adjust seasoning.

Cook until everything is soft.

You may add dumplings 10 minutes before removing fire.

For dumplings

Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form a smooth dough.

Cover and allow to relax for ten minutes.

Cut dough in about 12 pieces and shape into dumplings and add to the soup.

Serve hot.

Bon Appetite

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