Recipe by Selena Isles

“Callaloo or Callaloo soup as it’s referenced is a home favourite! It’s what we call Sunday food and is served with the Sunday meal with the leftovers frozen to use in the week. My mum always says it can be eaten any day of the week alone or as a side dish, it’s something that I’ve grown up on and it’s made with either spinach or dasheen leaves which are only found in West Indian markets, here in Canada we use spinach” – Selena

Ingredients:
12 Dasheen Leaves/Spinach Leaves
8 Ochroes (okra)
4 Chive Stalks
2 Sprigs of Thyme
1/2 Cup Onion, Chopped
1 Tsp. Minced Garlic
2-3 Cups Chopped Tofu (Original Recipe calls for 2 Crabs, Cleaned & Chopped)
1 Whole Hot Pepper (Optional)
2 Cups Coconut Milk
2 Cups Hot Water
1 Tbsp. Butter

Directions:
1. Strip stalk & midrib from the leaves; wash & cut leaves & the soft stalk.
2. Cut ochroes, chives & thyme in small pieces.
3. In a large pot or skillet, put callaloo leaves, ochroes, chive, thyme, onion, garlic, tofu/crab, hot pepper, coconut milk & water.
4. Bring to a boil; reduce heat, cover & simmer for 30 minutes or more until everything is soft & cooked.
5. Remove hot pepper, mix together remaining ingredients with a hand blender.
6. Add butter & stir well. Adjust salt & pepper.

Serve as a soup or accompanied with rice & other ground provision.

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