Prep 15 mins
Cook 55 mins
Callaloo is a thick spicy soup made with dasheen (taro) leaves, which are available from Caribbean or other specialty stores. If you can’t find them, use fresh spinach instead. From "The Best of Cajun & Creole Cooking by Alex Barker".
- 12 ounces dasheen leaves or 1 lb fresh spinach
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 4 ounces okra, trimmed and sliced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon chives, chopped
- 3 3⁄4 cups chicken stock
- 1 1⁄4 cups coconut milk, made with creamed coconut
- 1 hot chili
- salt and pepper
- 8 ounces white crabmeat
- 3 crab claws, cracked
- Wash the dasheen or spinach, drain well, and shred finely.
- Melt the butter and oil in a large pan, add the onion and garlic, and cook over a moderate heat for 5 minutes.
- Stir in the okra and the herbs and cook for a further 5 minutes, stirring constantly.
- Stir in the dasheen or spinach and cook for 3 minutes.
- Add the stock, coconut milk, chili and seasoning.
- Bring to a boil, then simmer, covered, for 15 minutes.
- Remove the chili and cook for a further 15 minutes.
- If you wish, blend the soup very briefly, but do not overprocess.
- Return the soup to the pan, stir in the crabmeat and claws, and heat through for 5 minutes.
- Serve warm or hot with a piece of crab-claw in each bowl.