Grenada Callaloo Soup is a traditional Grenadan recipe for a classic soup or stew of callaloo greens and okra in a coconut milk, chilli and bell pepper base. The full recipe is presented here and I hope you enjoy this classic Grenadan version of: Grenada Callaloo Soup.
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The callaloo used in this soup are tannia leaves, but you can also use taro/eddo/cocoyam leaves.
Ingredients:
180g of fresh callaloo, chopped
120g okra, chopped
1 onion, finely diced
2 garlic cloves, minced or crushed
4 sprigs fresh Thyme, chopped
1 hot chilli pepper (scotch bonnet or habanero)
1 red bell pepper chopped
250ml vegetable stock
1 small tin coconut milk
Salt and freshly-ground black pepper, to taste
oil for frying
Method:
Strip the callaloo leaves from the stems. Wash and finely chop the leaves. If you are going to use the stems peel them and finely chop.
Place a heavy-based frying pan or skillet over medium heat. Add a splash of oil and use to fry the onion, garlic, bell pepper and chilli for 60 seconds. Now add in the okra, stock and thyme
Wash and cut up callaloo leaves. Fry the the diced onion, garlic, sweet pepper and chilli pepper for a minute and then add the callaloo, okra, stock and thyme then bring to a boil.
Cook slowly for 5 minutes then add the coconut milk and enough water to yield a soup-like consistency. Bring to a simmer, cook for 10 minutes then adjust the seasonings to taste and serve.
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