Callaloo Soup is a traditional Saint Lucian recipe for a classic vegetarian stew or accompaniment of callaloo leaves and okra in a coconut milk and stock base. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Callaloo Soup.
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Callaloo soup is a popular dish in Saint Lucian cuisine. It is a delicious and nutritious soup made from callaloo leaves, which are a type of leafy green vegetable similar to spinach. The soup is typically made with a combination of callaloo leaves, okra, coconut milk, and various spices and seasonings. It is a comforting and hearty dish that is often enjoyed as a main course or as a side dish with other traditional Saint Lucian dishes.
Ingredients:
200g callaloo (taro, tannia or amaranth) leaves, washed and chopped
100g okra, sliced
250ml coconut milk
1 onion, chopped
2 garlic cloves, minced
1 tomato, chopped
1 scotch bonnet chilli
500ml vegetable or chicken stock
1 tbsp vegetable oil
1 tsp thyme
Salt and freshly-ground black pepper, to taste
Method:
Place a large pot over medium heat. Once hot add the vegetable oil. Add the onion, garlic, and tomato to the pot and fry for about 5 minutes, until the onion is translucent.
Add the callaloo leaves and okra to the pot and stir until they begin to wilt. Pour in the vegetable or chicken broth and bring the mixture to a boil.
Reduce the heat to low and simmer the ingredients for about 15 minutes, or until the callaloo leaves and okra are tender.
Stir in the coconut milk, the chopped scotch bonnet and thyme, and season with salt and pepper to taste.
Simmer for an additional 5 minutes to allow the flavours to meld together. Take off the heat and allow to cool slightly before serving.
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