Callaloo Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package frozen okra
˝ pound spinach chopped
˝ cup finely chopped onion
7 cups water
˝ pound salt pork
dash of cayenne
2 - 6˝ ounce cans of crab meat
6 tablespoons flour
1˝ teaspoon salt
1˝ teaspoon ground black pepper
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Directions: |
Directions:Thaw and divide okra into two equal amounts. Chopped half of the okra in a fine dice. Reserve the rest whole. In a deep sauce pan combine the chopped okra, spinach, onion and 1˝ cups water and simmer for 1 hour. Add the remaining water, salt pork, and cayenne and simmer for 30 minutes. Remove the salt pork and add the crab meat and simmer for ˝ hour. Add a small amount of cooled broth to the flour and stir to form a paste. Add paste to the soup and stir until it is dissolved. Add the salt, pepper and remaining okra and simmer till the soup thickens slightly and does not taste of raw flour. |
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Personal
Notes: |
Personal
Notes: Callaloo is the edible leaves of the Amaranth plant– and while it almost resembles spinach, it doesn’t quite taste like it. It has a slightly bitter flavor with a wonderful nutty undertone. You may be able to find it canned in Caribbean grocery stores but spinach is often used in its place. There are many different versions of Callalloo soup in the Caribbean. Some versions of this soup are pureed to form a smooth soup. Some versions call for a little coconut milk while others are vegetarian. Some recipes use chicken stock instead of water.
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