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Callaloo and Okra Soup
Easy to prepare and very delicious
1lb fresh Callaloo (or Spinach) leaves
3 tablespoon groundnut oil (or Olive oil)
1 large onion, finely chopped
4 Scallion stalks, chopped
2 Garlic Cloves, crushed
1 Fresh Red chilli, seeded and finely chopped (You can use ground red pepper as substitute)
1 Teaspoon Turmeric (optional)
1 Sprig Thyme, crumbled
8 oz Okra, diced/sliced thinly
1 1/2 pt Chicken Stock (I used Grace Cock Soup, minus the noodles)
Few strands of Saffron (optional)
14 ft oz Coconut Milk
8 oz Crab Meat (I used the imitation variety)
Salt and freshly ground black pepper
Juice of 1/2 Lime
Dash of hot pepper sauce
Prep
-----
Wash the callaloo (or spinach) leaves thoroughly to remove any dirt. Drain, shake dry and then roughly chop. (The recipe calls for removing the stems, I didn't.)
Heat the Groundnut (or Olive) oil in a large sauce pan and add the onion, scallion, and garlic. Frey gently for 5 mins, or until softened. Add the red chilli, turmeric, theym and stir over low heat for 1-2 mins.
Stir in the Okra and then add the chopped callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Reduce the heat and add the chicken stock and saffron. Bring to a boil, and then cover and summer for 20 mins.
Add the coconut milk and crab meat and stir well. Heat gently for 4-5 mins and then season to taste with salt and pepper. Just before serving, stir in the lime juice and hot pepper sauce.
Callaloo and Okra Soup
Easy to prepare and very delicious
1lb fresh Callaloo (or Spinach) leaves
3 tablespoon groundnut oil (or Olive oil)
1 large onion, finely chopped
4 Scallion stalks, chopped
2 Garlic Cloves, crushed
1 Fresh Red chilli, seeded and finely chopped (You can use ground red pepper as substitute)
1 Teaspoon Turmeric (optional)
1 Sprig Thyme, crumbled
8 oz Okra, diced/sliced thinly
1 1/2 pt Chicken Stock (I used Grace Cock Soup, minus the noodles)
Few strands of Saffron (optional)
14 ft oz Coconut Milk
8 oz Crab Meat (I used the imitation variety)
Salt and freshly ground black pepper
Juice of 1/2 Lime
Dash of hot pepper sauce
Prep
-----
Wash the callaloo (or spinach) leaves thoroughly to remove any dirt. Drain, shake dry and then roughly chop. (The recipe calls for removing the stems, I didn't.)
Heat the Groundnut (or Olive) oil in a large sauce pan and add the onion, scallion, and garlic. Frey gently for 5 mins, or until softened. Add the red chilli, turmeric, theym and stir over low heat for 1-2 mins.
Stir in the Okra and then add the chopped callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Reduce the heat and add the chicken stock and saffron. Bring to a boil, and then cover and summer for 20 mins.
Add the coconut milk and crab meat and stir well. Heat gently for 4-5 mins and then season to taste with salt and pepper. Just before serving, stir in the lime juice and hot pepper sauce.
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