Callaloo soup

Yield: 6 Servings

Measure Ingredient
1 bunch Dasheen, cleaned & deveined
6 eaches Fresh okras, trimmed
1 large Plantain, cubed
1 teaspoon Oregano
5 eaches Scallions, chopped
6 eaches Cloves, pounded
2 eaches Tomatillos, husked & quartered, optional
2 eaches Garlic cloves, pressed
1 pounds Yam, peeled & diced
Salt & pepper
Scotch bonnet, to taste

Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1½ hours.

Meanwhile, simmer the yam in lightly salted water until just tender.

Drain the water & reserve the vegetables.

Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup.

Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve.

VARIATIONS: Replace the dasheen with 1 bunch of spinach.

Replace the yams with either malanga or dasheen root. Cook in the same way.

Virginie & George Ebart, "Down-Island Caribbean Cookery"

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