Callaloo Soup

Callaloo soup is created from a green spinach-like plant that is popular in Caribbean cuisine. The plant can be found in abundance across St Lucia, primarily in rural regions. Callaloo soup is a West African meal that has become highly famous in St. Lucia. The callaloo leaves, marinated meat (different sorts), potatoes or ground supplies, onions, garlic, okra, and coconut milk are the key ingredients in callaloo soup. There are several variations of callaloo soup that are only found in certain parts of St Lucia. Callaloo soup can be cooked using seafood such as crabs, shrimp, or lobster instead of ordinary beef.

Ingredients:

1 pound callaloo leaves or spinach, 6 cups chicken stock, 1 onion- chopped, ½ pound salt beef, fat removed and diced, ½ teaspoon ground black pepper, 6 tablespoons minced shallots, ¼ teaspoon dried thyme, 1 green chile pepper, chopped, 1 cup okra, ½ pound crabmeat

Instruction:

1. Remove the thick stems of the callaloo leaves, chop roughly, and put them into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chilli pepper, and crab meat. Cover, and simmer until the meat is tender about 35 minutes.
2. Add the okra, and cook for 8 minutes.
3. Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.