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Z'habitants (Martinique Callaloo)
Z'habitants (Martinique Callaloo) is a traditional Martinique recipe a classic soup of ham, squash and turnip in a taro greens base. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Martinique Callaloo (Z'habitants).
prep time
30 minutes
cook time
90 minutes
Total Time:
120 minutes
Serves:
6
Rating: 
Tags : Pork RecipesVegetable RecipesMartinique Recipes
Also known as
Soupe verte antillaise (Antilles green soup) this is the Martinique (and Antilles) version of the soup known elsewhere in the Caribbean as 'callaloo'. The cive referred to in this recipe is the Welsh onion or bunching onion,
Allium fistulosum you can substitute this with young common onion or more mature spring onions.
Ingredients:
300g of leftover Christmas ham (or use ham or diced bacon, salted beef or prawns), cut into 1cm cubes
2 large carrots, scraped and diced
1 leek, diced
200g of giraumon (turban squash or pumpkin), peeled and chopped
1 celery stick, diced
1 large turnip, peeled and diced
4 cive, coarsely chopped
4 tbsp parsley, chopped
1 bouquet garni (parsley, chives, thyme, bayleaf)
1 bouillon cube
1 Scotch bonnet chilli, left whole
600g of greens (feuilles de madère [tannia/Xanthosoma sagittifolium] or dasheen [taro] leaf) or spinach, purslane, washed and cut into 1cm squares.
Method:
In a jug, dissolve the stock cube in 1l of water.
Arrange the vegetables and herbs in the base of a large pot. Place the meat pieces on top then pour over the stock.
Add the whole chilli and bouquet garni then place over medium heat, bring to a simmer, cover the pan and cook for 45 minutes. Stir occasionally, but be careful not to pierce the chilli.
Remove and discard the bouquet garni then remove the chilli and set aside. Add boiling water if the mixture looks too thick.
Using a stick blender purée the soup a little, but don't process until smooth you still need chunks.
Return the soup mixture to the saucepan, adjust the seasonings to taste then bring to a simmer and continue cooking for 15 minutes.
Serve in a warmed tureen. You can serve the chilli separately so it can be mashed and added to their soups by those who like it hotter.
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