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Callaloo Low CarbSoupsVegetarian

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Receipe courtesy of Kerrygold
  • 3 tablespoons Blue Band Margarine
  • 2 tablespoons Golden Ray Margarine
  • 6 cups chooped dasheen leaves
  • 1/4 cup pumkin, peeled and chopped
  • 1 Scotch bonnet pepper (optional)
  • 2 cups coconut milk
  • 1 small onion, peeled and chopped
  • 3 tablespoons finely chopped garlic
  • 1 sping chive, finely chopped
  • 2 sprigs thyme
  • 1 teaspoon parsley, finely chopped


Prep time: 5 mins Cook time: 30 mins Serves 6

  1. Melt Blue Band Margarine with onion, garlic, chive, pimento, thyme, and parsley in a large heavy pot over medium heat. Cook for 5 minutes
  2. Add dasheen, pumpkin, ochroes and coconut milk. Lower het, cover and simmer for 15-20minutes, Stir occassionally.
  3. Add Golden Ray, bouillon cube, salt to taste and Scotch bonnet (optional). Cook for 10 more minutes.
  4. Remove from stove and let cool for 15 minutes before blending. Make sure to remove the Scotch bonnet.
  5. Blend the ingredients in a processor or blender.
  6. Serve hot with Pelau or delicious stewed Chicken

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