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Callaloo Soup Recipe

Callaloo Soup

Callaloo (sometimes calaloo) is a Caribbean dish which is extremely popular and originally from Trinidad and Tobago served in Guyana, Jamaica with variants in Barbados, Guadeloupe, Grenada, Haiti, Dominica and the Virgin Islands.

The main ingredient is a leaf vegetable called Taro (known by many names including callaloo, coco, tannia, bhaaji, or dasheen bush). It is delicious and extremely nourishing dish.

Callaloo Soup Recipe Ingredients:

  • 2 lbs. spinach (or young dasheen leaves)
  • 2 teaspoons salt
  • 1 doz. okra
  • 1 ham bone or pickled pig tail
  • 2 tablespoons butter
  • 6 cups water
  • 2 cloves garlic, crushed
  • 2 small crabs
  • 1 sprig fresh thyme, chopped
  • 1 large onion, chopped
  • ΒΌ teaspoon pepper

How to make Callaloo Soup:

Boil ham bone covered with water for about half an hour, or if pig tail is used, cook it until it is soft. In the meantime, chop spinach, okra and onion and set aside. If you are using dasheen leaves, remove skin from stalks before chopping. Then prepare crabs (live), clean and wash thoroughly discarding backs and break into fairly large pieces.

Then in separate skillet melt butter, then add thyme, onions and garlic and saute for a minute. Then add crabs and saute for about 5 minutes. Remove from heat and set aside. When ham bone or pig tail is ready, add enough water to make 6 cups. Then add spinach and okra and cook over medium heat until tender. Then swizzle mixture or pulverise, so that a smooth thick liquid results. Then combine spinach mixture with crabs and simmer slowly for about 20 minutes.

Add pepper and salt as required. Serve very hot with Ton Ton and salt fish souse. Salt fish is roasted and then made into souse. Note: Dumplings and Tanias may be added at simmering stage.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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