Callaloo Caribbean Spinach Soup Recipes

CALLALOO SOUP

Callaloo Soup image

A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
½ pound salt beef, fat removed and diced
½ teaspoon ground black pepper
6 tablespoons minced shallots
¼ teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
½ pound crabmeat

Steps:

Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
Add the okra, and cook for 8 minutes.
Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 8.6 g, Cholesterol 49.9 mg, Fat 3.9 g, Fiber 2.1 g, Protein 13.6 g, SaturatedFat 1.2 g, Sodium 332.6 mg, Sugar 1.7 g

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Callaloo (Real Trini Style)...caribbean image

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

CALLALOO (CREAMY SPINACH AND OKRA)

Callaloo (Creamy Spinach and Okra) image

This is one of my favorite recipes! Straight out of the west indies, it turned me into a spinach lover and it is easy to make. I hope you enjoy

Provided by Jazmina

Categories Spinach

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch spinach
2 cups okra
1 green peppers or 1 red pepper
1 large onion
5 garlic cloves
8 -13 ounces coconut milk
1 teaspoon salt
1 hot pepper (optional)
1 lemon

Steps:

Wash and stem spinach and rip or chop leaves into medium sized pieces. Wash okra de-stem and chop into smaller chunks. Mince up your onion, garlic, hot pepper and sweet pepper.
Heat a medium sized pot on med-high add in some oil.
When oil is hot add in onion and cook until it starts to become translucent, now add in your garlic and chili, cook until a golden brown.
Add in your coconut milk starting with half a can and stir everything together.
Add in your spinach, okra and sweet pepper. Turn down heat and mix well letting the spinach welt. Add more coconut milk if needed, you want to keep the coconut milk just below the food line.
Cook for about 15 to 20 minutes until the okra and spinach are soft, and mash easily.
Remove from heat and blend or mash everything together.
Return to heat on low and add salt as needed.
Serve on rice with lemon wedges and enjoy!
It makes a great side dish or a meal on it's own.

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