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Recipe Details

Grace Callaloo and Coconut Soup


Similar to spinach leaves, callaloo is widely used in Jamaican cooking and combined with coconut milk, thyme and local spices, it makes a great soup.

Serves4 people
Cooking time mins


  • 1 tbsp vegetable oil or olive oil
  • 1 medium onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 540g can Dunnís River or Grace Callaloo
  • A pinch of Dunnís River or Grace Jerk Seasoning
  • 1 tbsp freshly chopped thyme (or 1tsp dried)
  • 150ml (1/4 pint) vegetable stock
  • 200ml (7fl.oz) Dunnís River
  • or Grace Coconut milk
  • 4 tbsp fresh double cream
  • A pinch of freshly grated nutmeg
  • A pinch of ground cinnamon
  • Salt, to taste

How to do it

  1. Heat the olive oil in a saucepan and gently cook the onions, garlic, thyme and Dunnís River or Grace Jerk seasoning for 2-3 minutes until softened but not coloured.
  2. Add the Dunnís River or Grace Callaloo. Bring to a gentle simmer then add the vegetable stock and Dunnís River or Grace Coconut Milk. Simmer for a further 5 minutes.
  3. Allow the mixture to cool slightly then blend until smooth. Gently reheat the soup. Season to taste with a little salt. Swirl in the double cream and sprinkle on a dusting of freshly grated nutmeg and ground cinnamon before serving. Enjoy with fresh crusty bread.

Chefís Tip: If you have any Coconut milk left over from an opened can, simply freeze away into ice cube containers - and simply pop one or two out into a curry or soup to add that Caribbean touch!