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Recipe: Dominica Mountain Chicken/Callaloo Soup

Dominica Mountain Chicken/Callaloo Soup

Indulge in the rich and flavorsome traditional dish of Dominica, the Mountain Chicken/Callaloo Soup. This hearty soup combines the unique flavors of tender mountain chicken (frog legs) and nutritious callaloo leaves, creating a culinary experience that reflects the vibrant culture and natural abundance of the Caribbean island.

Get ready to tantalize your taste buds with this delicious recipe that showcases the authentic flavors of Dominica.


  • 4-6 mountain chicken legs (substitute with chicken thighs if unavailable)

  • 1 large onion, finely chopped

  • 3 cloves of garlic, minced

  • 1 tablespoon olive oil

  • 2 cups chopped callaloo leaves (substitute with spinach or Swiss chard)

  • 1 cup diced pumpkin

  • 1 cup diced dasheen (substitute with taro or yam)

  • 1 cup diced carrots

  • 1 cup diced potatoes

  • 1 cup diced green plantains

  • 1 scotch bonnet pepper, whole (adjust according to desired spiciness)

  • 6 cups chicken or vegetable broth

  • 1 teaspoon thyme leaves

  • 1 teaspoon paprika

  • Salt and pepper to taste


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant.

  2. Add the mountain chicken legs to the pot and cook until they are browned on all sides. If using chicken thighs, ensure they are fully cooked through.

  3. Incorporate the callaloo leaves, pumpkin, dasheen, carrots, potatoes, and green plantains into the pot. Stir well to combine the ingredients.

  4. Pour in the chicken or vegetable broth, ensuring that the ingredients are fully submerged. Add the whole scotch bonnet pepper for a touch of heat. If you prefer a milder flavor, you can slit the pepper before adding it to the pot.

  5. Season the soup with thyme leaves, paprika, salt, and pepper, adjusting the amounts according to your taste preferences. Stir the ingredients together and bring the soup to a boil.

  6. Once the soup reaches a boil, reduce the heat to low and let it simmer for approximately 45 minutes to an hour. This will allow the flavors to meld together and the vegetables to become tender.

  7. As the soup simmers, periodically skim off any foam or impurities that rise to the surface.

  8. Remove the scotch bonnet pepper from the pot before serving. Be cautious while handling it, as it can be extremely spicy.

  9. Ladle the Mountain Chicken/Callaloo Soup into bowls and serve hot. Garnish with fresh herbs like parsley or cilantro for added freshness and color.

Enjoy the authentic taste of Dominica with this delightful Mountain Chicken/Callaloo Soup. Savor the combination of tender meat, flavorful vegetables, and aromatic herbs that make this traditional dish a true Caribbean delight.


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