Callaloo soup recipe

Taro leaves and okra beaten with coconut milk into a thick green soup, usually cooked with crab and salted pork.

3 hours and 35 minuteseasy11 ingredients

Ingredients

• 400 g dasheen leaves
• 10 okra
• 400 ml coconut milk
• 300 g salted pigtail
• 2 crab
• 1 onion
• 3 clove garlic
• 1 bunch thyme
• 1 scotch bonnet pepper
• 1 tsp salt
• 1 tsp black pepper

How to make Callaloo soup

1. Soak 300 g of salted pigtail in cold water for 2 hours, changing the water twice, then boil it 30 minutes and drain.
2. Wash 400 g of young dasheen leaves, strip out the tough ribs and chop them roughly. Wear gloves, the raw leaves itch.
3. Slice 10 okra into rounds and chop 1 onion, 3 garlic cloves and a bunch of thyme.
4. Put the leaves, okra, aromatics and the meat in a pot with 1 litre of water and 1 whole scotch bonnet left unpierced, bring to the boil and simmer 30 minutes.
5. Add 400 ml coconut milk and 2 cleaned crabs, then cook another 20 minutes.
6. Lift out the pepper and the crabs and beat the soup with a swizzle stick or an immersion blender until it turns green and velvety. That thickness comes from the okra.
7. Return the crabs, adjust salt and black pepper and serve hot with rice.

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