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Callaloo Soup
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Caribbean Callaloo and Okra Soup with Salt Beef and Crab: A spicy favorite among Caribbean food lovers.
Ingredients:
  • 1 pound Amaranth (callaloo) leaves, raw
  • 0.5 pound salt beef, fat removed and diced
  • 0.5 pound crabmeat
  • 6 cups chicken stock
  • 1 medium onion, chopped
  • 6 tablespoons minced shallots
  • 1 green chile pepper, chopped
  • 0.25 teaspoon dried thyme
  • 1 cup okra
Instructions:
  • Separate and discard tough stems from callaloo leaves. Coarsely chop leaves and add to a large saucepan.
  • Combine the salt beef and crabmeat in a saucepan, then add chicken stock, onion, shallots, chile pepper, black pepper, and thyme. Cover and simmer for approximately 35 minutes until the meat is tender.
  • Cook okra until tender, approximately 8 minutes.
  • Remove and discard the chile pepper. Then use an immersion blender to purée the soup until smooth. Finally, adjust the seasonings to taste before serving.

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