britannia.org Recipe Bin: Caribbean - Soups & Stews

The Recipe Bin: Caribbean - Soups & Stews

Callaloo Soup

1 bunch Dasheen - cleaned & deveined

6 Fresh okras - trimmed

1 large Plantain - cubed

1 tsp Oregano

5 Scallions - chopped

6 Cloves - pounded

2 Tomatillos - husked & quartered

2 Garlic cloves - pressed

1 lb Yam - peeled & diced

Salt & pepper

Scotch bonnet - to taste

Combine all but the salt, pepper, and scotch bonnet 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.

Makes approximately 6 servings.

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