kelbarb

Callaloo (Trinidad)

  • 12 dasheen leaves (or eddo/taro leaves, chopped)
  • 7 stalks okra (chopped into 1-inch pieces)
  • 2 teaspoons salted butter
  • 1/4 cup onions (diced)
  • 4 pimentos (chopped)
  • 2 large crabs (cut into quarters)
  • 1 (3-inch) piece salt meat (or beef or pork, cut into 3 pieces)
  • 3 sprigs fresh thyme
  • 4 stalks green onions (white and green parts, chopped)
  • 1 chicken bouillon cube (crushed)
  • 3 cups water
  • 1 cup coconut milk
  • 1 whole scotch bonnet pepper
  • Salt (to taste)

  1. Gather the ingredients.
  2. Add all ingredients except the scotch bonnet pepper and the salt to a large pot. Stir to mix.
  3. Cover and bring to a light boil over medium heat, allowing the callaloo cook for 15 minutes.
  4. Add the whole scotch bonnet pepper.
  5. Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft.
  6. Remove the hot pepper, crab, and salt meat from the pot.
  7. Use a swizzle stick or an immersion blender to puree the mixture. Add salt to taste, if necessary.
  8. Pour the soup into bowls and garnish with the hot pepper and crab.
  9. Enjoy!