Calaloo,Callaloo, Calalu or Callilu All Same Soup
Ready In: 1 hr 45 mins
Serves: 6-8
Ingredients
- 1 bunch dasheen leaves (Taro Plant Leaves, or use 1 bunch swiss chard & 1/2 bunch spinach, washed & chopped)
- 1⁄2 lb salt pork, cubed
- 1 large onion, sliced
- 3 large sweet peppers, seeded & coarsely chopped
- 1⁄2 lb frozen sliced okra
- 8 1⁄2 cups water
- 5 cloves garlic, minced
- 1⁄4 teaspoon thyme
- 1 scotch bonnet peppers or 1 jalapeno pepper, minced
- 2 cups chicken stock
- 1 1⁄2 cups coconut milk
- 1⁄4 teaspoon nutmeg
Directions
- Fry the salt pork in a large saucepan until well browned, add onion& green peppers, cook until softened Add greens& okra cook 4 minutes.
- Add water, bring to a boil, reduce heat add garlicthyme& hot pepper.
- Simmer until the okra is tender.
- Strain liquid into a bowl and set the veggies aside to cool.
- When the stoch has cooled sufficiently skim off any congealed fat.
- Puree the veggies until smooth.
- Return liquid to the pot add pureed veggies, chicken stock, coconut milk& nutmeg Simmer for 1 hour but do not let it boil.
- The texture of Calaloo should be like bisque.
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