Callaloo Soup is a traditional Saint-Martin recipe for a classic soup of taro or tannia (callaloo) greens with okra and habanero. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Callaloo Soup.
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Another national dish of the island of Saint Martin: Callaloo soup. Though the ingredients are native (taro or tannia leaves) the cooking method originates in West Africa. This is a fairly simple version that, traditionally, was eaten after an evening of over-indulgence as the islanders believed it acted to detoxify their organs. I also include a few ideas on how to jazz it up as a more special starter or main meal.
Please note that callaloo is not spinach and it doesn't taste anything like spinach. It's actually made from the green leaves of tannia or taro, plants belonging to the same family with starchy corms or tubers that are native to the Caribbean and eastern South America.
The image shows a chefy version of the basic soup with a garnish of lobster tail. For a more prosaic version you could use stewed whelk, conch, saltfish or basically any or no garnish at all.
Ingredients:
500g callaloo (the leaves of tannia or taro plants), washed, de-veined and chopped
4 onions, finely chopped
2 garlic cloves, crushed
1 bunch of flat-leaf parsley, finely chopped
12 okra, stems removed and sliced into rounds
1 habanero chilli, chopped (or to taste)
generous pinch of ground black pepper
2 whole cloves
1/2 lime
oil for frying
Method:
If you don't want to waste the stems from the callaloo leaves then can be peeled and then chopped before being fried with the onions.
Place a large heavy-based pan (a cast iron casserole/Dutch oven is good) over medium heat. When hot add a glug of oil and use to fry the onion, (callaloo stems if using), garlic, thyme and chilli for about 5 minutes or until the onion is soft and translucent.
Now stir in the callaloo greens, okra, and parsley. A pinch of pepper, 2 cloves, and a chili pepper should complete the whole. Cook for 5 minutes then add in 500ml boiling water. Bring back to a boil, reduce to a simmer, cover and cook for 20 minutes.
When the greens are tender, use a stick blender to purée. Season with a dash of lime juice, ladle into soup bowls and serve.
This callaloo soup can be served as is and accompanied by Johnny cakes. If you would like to make the dish more chefy then you can add crayfish, lobster tail pieces, prawns or chunks of fish fried in butter.
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