Trinidadian Callaloo (With Variations)

Name: Trinidadian Callaloo (With Variations)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: African,Caribbean
Ingredients: 12 dasheen, eddo, or taro leaves, coarsely chopped; 7 large okra, cut into 1-inch pieces; 2 teaspoons salted butter; 1/4 cup diced onions; 4 pimentos, coarsely chopped; 2 large crabs, quartered; 1 (3-inch) piece salt pork or beef, cut into 3 pieces; 3 sprigs fresh thyme; 4 medium green onions, coarsely chopped; 1 chicken bouillon cube, crushed; 3 cups water; 1 cup coconut milk; 1 small scotch bonnet pepper; Kosher salt, to taste

A traditional Trinidadian and Tobagonian soup, Callaloo, is a staple for Sunday meals.

⭐ 4.2 (62 reviews) Prep: 20 minCook: 35 minTotal: 55 minYields: 5 servings

Category Tags:

Dinner Lunch Side Dish Soup

Cuisine Tags:

African Caribbean

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Instructions

Combine dasheen, okra, butter, onions, pimentos, crabs, salt pork, thyme, green onions, bouillon cube, and coconut milk in a large pot; stir to mix.
Cover the pot and bring to a light boil over medium heat; cook for 15 minutes.
Add the whole scotch bonnet pepper to the pot.
Cover and continue cooking for another 15 minutes, or until the vegetables are very soft.
Remove the scotch bonnet pepper, crab, and salt pork from the pot.
Puree the remaining mixture with an immersion blender, then season with salt to taste.
Serve the soup, garnishing with the removed hot pepper and crab.

Nutritional Info (per serving)

Calories: 289 kcal

Carbohydrate: 17 g

Cholesterol: 14 mg

Fiber: 7 g

Protein: 8 g

Saturated Fat: 13 g

Sodium: 576 mg

Sugar: 7 g

Fat: 22 g

Unsaturated Fat: 0 g