Callaloo Soup (Trinidad and Tobago)
Serves 6
Ingredients
Method
250 g. Dasheen Leaves (Or Substitute Spinach), Chopped
200 g. Okra, Chopped
400 ml. Coconut Milk
500 g. Crab Meat Or Salted Meat, Chopped
1 Onion, Chopped
2 Garlic Cloves, Minced
2 l. Water
1 tbsp. Vegetable Oil
Salt and Pepper to Taste
Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
Add the dasheen leaves (or spinach), okra, and crab or salted meat to the pot. Stir well to combine.
Add the water and coconut milk to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until all the ingredients are tender.
Blend the soup with a hand blender or in a stand blender until smooth. Season with salt and pepper to taste. Serve hot.