Login Form
Latest Recipe
Polls
Maurice’s Callaloo soup
Created by taradjoseph, Thursday, 11 June 2009
Description
This is a favorite family recipe. Not for the faint of heart. Takes time to prepare. Whenever I make this dish, it is done with much love. Be brave and invite your friends to enjoy.Ingredients
At a glance
Soups
Serves
10 - 12 people
- 1 large heavy pot (Cast iron will work great) (optional)
- 2 lbs of finely chopped callaloo or kale or dasheen leaves (for dasheen leaves, skim leaves from veins and then measure 2 lbs) for better flavor add all three types of leaves (optional)
- 2 cups peeled and coarsely diced eddoes
- 1 ½ cup sliced okra
- ½ lb. salted pigtail
- ½ lb. salted beef
- ½ lb. ham
- 4 scallions wash and chopped
- 1 ½ cup coarsely chopped green plantain
- ¾ cup chopped celery (stalk and leaves)
- 1 ½ cups chopped onion
- 3 small crabs
- 5 cloves of crushed garlic
- 2 teaspoons grated fresh ginger root
- 1 teaspoon crushed red pepper
- 2 teaspoons ground coriander
- ¼ teaspoon nutmeg
- 1 tablespoon thyme leaf (fresh)
- 9 cups of warm water
- 2 cans coconut milk
- 2 tablespoons lime juice
Methods/steps
Preparing Crabs for Callaloo soup
- 3 small live crabs
- 2 tablespoon olive oil or butter
- 2 tablespoon chopped onions
- 1 cloves of crushed garlic
- ¼ teaspoon thyme leaf
- Clean crabs by scrubbing and washing thoroughly with lemon or apple cider vinegar (discarding backs and leg tips)
- Break crabs into 2 pieces.
- In a separate pan, heat butter or olive oil
- Sauté thyme leaves, onions and garlic.
- Add crabs and sauté for about 5 minutes.
- Remove from heat and set aside.
- All salty meats (pigtails and beefs) soak in water the night before.
- After the first boil (20-25 minutes), dump water and refill for another boil.
- While cooking, add all other ingredients - okra, pigtail, beef, ham, scallions, celery (stalk and leaves), onion, crabs, garlic, ginger root, red pepper, coriander, nutmeg, thyme leaf (fresh),9 cups of warm water, coconut milk, and lime juice.
- After 30 minutes of cooking, add vegetables (green plantains and eddoes)
- Simmer on very low heat
- Serve warm
Additional Tips
The texture of Calaloo soup should be thick. Preparation time: 55 minutes. Cooking time: 2 hrs or more. (Simmer) This soup can be frozen, but be sure to reheat on very low heat or texture will change.