Trinidad Callaloo Soup – Eat With Your Eyes


Ingredients: 1/2 cup chopped onion,10 fresh okra, chopped,1 1/2 ounces salt pork or bacon, chopped,1 tsp. fresh thyme,2 cloves garlic, chopped,1 fresh habanero chile, seeds removed and chopped,1 cup chopped scallions,2 tbsp. coconut oil,8 ounces fresh callaloo leaves, Swiss chard, or baby spinach leaves,2 cups chicken stock,salt and pepper to taste,2 cups coconut milk,6 ounces fresh crab meat, picked over for shell bits,cooked long grain rice or prepared foo-foo (plantain)

  1. Saute onion, okra, salt pork, thyme, garlic, habanero and scallions until the okra and onions brown.
  2. Stir in the callaloo with the chicken stock and simmer until the callaloo is tender.
  3. Puree with a stick blender. Adjust seasoning to taste with salt and pepper.
  4. Stir in coconut milk and crab, then warm gently.
  5. Serve with rice.


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