Trinidadian Callaloo Soup Recipes

TRINIDAD CALLALOO RECIPE

Steps:

• In a saucepan over low heat, add 1 tablespoon olive oil, add meat or seafood if you are using, pumpkin, carrots, ochroes, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.
• Add coconut milk to pan, season with salt and freshly ground black pepper.
• Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
• When finished, remove habanero pepper (being careful not to burst it) and (meat or seafood if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.
• You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.
• Return meat or crab back into the pot (if using) and serve hot over rice. Heat lovers can break the hot pepper on their plate and ooh and aaah your way to the last grain of rice.

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

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.

TRINIDADIAN CALLALOO SOUP

Steps:

• Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
• Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
• Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

TRINI CALLALOO (COCONUT SOUP)

Steps:

• In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.

TRINIDADIAN CALLALOO (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Add all ingredients-dasheen, okra, butter, onions, pimentos, crabs, salt pork, thyme, green onions, bouillon cube, and coconut milk-except the scotch bonnet pepper and the salt to a large pot. Stir to mix.
• Cover and bring to a light boil over medium heat, allowing the callaloo cook for 15 minutes.
• Add the whole scotch bonnet pepper.
• Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft.
• Remove the hot pepper, crab, and salt meat from the pot.
• Use an immersion blender to puree the mixture. Add salt to taste, if necessary.
• Pour the soup into a large serving bowl and garnish with the hot pepper and crab.