2010: Week 3
Callaloo Soup
2 lbs. fresh crab meat or salted pork
3 Tbsp. peanut oil or veg. oil
3 scallions, including green tops, minced
2 cloves garlic, minced
2 sprigs fresh thyme, crumbled, or ½ tsp. dried
½ lb. bacon, cut into cubes
1 lb. okra, topped, tailed, and cut into rounds
1 yam
½ cup coconut milk
1 green banana
1 sweet potato
1 lb. fresh callaloo greens, cleaned with stems removed
7 cups water
1 scotch bonnet-type chili, pricked with a fork (leave out if you don’t like spicy foods)
Juice of 3 limes
Brown crab meat or salted pork in the peanut oil with scallions, 1 tsp. of the garlic and the crumbed thyme. Set aside. In a stockpot, brown the diced bacon. Wilt the callaloo leaves in the bacon fat. Add the okra, yam, sweet potato and green banana and cover with the water. Add salt & pepper to taste. Cook for 40 minutes and stir every 10 minutes using a whisk. When done add the crab or pork and the remaining garlic and chili, if using. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice and whisk thoroughly. Serve hot with some corn bread or sweet potato bread. |
