CALLALOO -- (West Indian Soup)
Source of Recipe
My recipe
Recipe Introduction
This version was created after sampling callaloo on various islands in the Caribbean over the years, and comparing those to ones found in 6 or 7 Caribbean cookbooks in my collection.
List of Ingredients
1/2 lb. spinach (&/or kale or chard)
1 14oz. can Coconut milk*, or 3oz. flaked coconut & 2 C. boiling water ,
3 TBS. butter, oil or bacon drippings
1 small onion, chopped
1 clove garlic, chopped fine
1 rib celery, chopped fine
1-2 c. cooked chopped chicken or ham
1 can chicken broth or stock
8 oz. fresh crabmeat or 1 - 2 cans flaked
1-2 c. cooked, sliced okra (opt.)
Salt & pepper, cayenne &/or red pepper
Pickapeppa to taste
Drop or 2 Kitchen Bouquet (opt.)
Recipe
*First make coconut milk, if fresh or canned isn't handy, by pouring the boiling water over coconut flakes and steeping in a bowl 10 minutes. Dump mixture into fine sieve over bowl, press out liquid and discard flakes.
Meanwhile, wash, stem and shred greens. (Use frozen spinach if fresh isn't available) Puree 1/3 to 1/2 the greens as thickener. In large pot melt butter or fry 3 slices bacon, remove and crumble to add to soup, if desired, over moderate heat; add onions, garlic, celery and saute. Add greens and turn often til limp. Stir in chicken stock, coconut milk and all seasonings as desired.
Bring to boil over high heat, reduce to low . Add chicken/ham and simmer, uncovered for 20 minutes, or til greens are tender. Add crabmeat and cooked okra slices. Stir, 3 - 5 minutes, to heat through.
If too thick, thin soup with water &/or stock. If too thin, add a few TBS. of light "roux", or paste of flour and water. (For browner color than "GREEN", add Kitchen Bouquet) Taste for seasonings and serve hot, with Tabasco sauce on the side.
Serves 6.
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