Callaloo Soup I

Callaloo Soup I Recipe - Delicious and Flavorful Dish from India, Switzerland, Trinidad and Tobago, and West Indies

Region / culture: India, Switzerland, Trinidad and Tobago, West Indies | Preparation time: 30 minutes | Cooking time: 1.5 hour | Servings: 6

Introduction

Callaloo soup is a traditional Caribbean dish that is both flavorful and nutritious. This hearty soup is made with a variety of vegetables, spices, and protein, making it a satisfying meal on its own or as a side dish. In this recipe, we will explore the ingredients and steps to create a delicious pot of Callaloo soup.

History

Callaloo soup has its origins in West Africa, where it was traditionally made with callaloo leaves, a leafy green vegetable similar to spinach. When enslaved Africans were brought to the Caribbean, they brought their culinary traditions with them, including the use of callaloo leaves in soups and stews. Over time, the recipe evolved to include local ingredients such as okra, crab, and bacon, creating a unique and flavorful dish that is now a staple in Caribbean cuisine.

Ingredients

1 bunch dasheen leaves (leaves of the taro plant, found in tropical Australia, optional)
1 bunch silver beet
12 oz (340 g) okra, cut into rounds (approximately 15 pieces)
3 cloves garlic, chopped
1 whole scotch bonnet pepper (yellow squat looking)
1 bunch spring onions, peeled and chopped
1 sprig thyme, leaves only
1 tbsp olive oil
500 g crabmeat or 6 small crabs, backs removed, cleaned, and cut into 0.5" pieces
250 g streaky bacon, cut into small pieces
2 – 2.5 cups chicken stock or vegetable stock

Seasoning

3 – 5 drops of West Indian hot pepper sauce

How to prepare

Put oil and bacon pieces in a stockpot and cook until the bacon is crispy.
Add onion, garlic, and seasonings, and sauté.
Add stock, okra, silver beet, and whole pepper.
Bring to a boil, then simmer until all vegetables are soft, approximately 1 - 1.5 hours, being very careful not to burst the whole pepper.
With a spoon, carefully remove the pepper and discard.
Using an electric beater or a hand-held swizzle stick, beat the soup until the vegetables are mashed down, but do not purée.
Return the pot to heat and add crabmeat/crabs.
Simmer until cooked.
Serve hot.
Wear a bib to keep the front clean when eating crabs and sucking crabmeat from the legs. Enjoy!

Variations

Substitute the crab with shrimp or fish for a different protein option.
Add coconut milk for a creamy texture and tropical flavor.
Include other vegetables such as pumpkin or sweet potatoes for added nutrients.

Cooking Tips & Tricks

Be careful when handling scotch bonnet peppers, as they are very spicy. Use gloves or wash your hands thoroughly after touching them.

- To prevent the okra from becoming slimy, add it towards the end of the cooking process.

- For a richer flavor, you can use homemade vegetable stock instead of store-bought.

- Adjust the amount of hot pepper sauce to suit your taste preferences.

Serving Suggestions

Serve Callaloo soup hot with a side of rice or cornbread for a complete meal. Garnish with fresh herbs or a squeeze of lime for added flavor.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together.

- Use a hand-held swizzle stick or electric beater to mash the vegetables without pureeing them completely.

Ingredient Substitutions

If you can't find dasheen leaves, you can use spinach or kale as a substitute.

- Use turkey bacon or smoked turkey as a healthier alternative to streaky bacon.

Make Ahead Tips

Callaloo soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Callaloo soup in individual bowls garnished with fresh herbs or a drizzle of olive oil. - Pair it with a side of fried plantains or dumplings for a traditional Caribbean meal.

Pairing Recommendations

Pair Callaloo soup with a crisp white wine or a fruity tropical cocktail for a refreshing combination.

Storage and Reheating Instructions

Store leftover Callaloo soup in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 4g

- Sugars: 3g

Fats

- Total Fat: 10g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 80% DV

- Iron: 15% DV

Alergens

Contains shellfish (crab)

- Contains pork (bacon)

Summary

Callaloo soup is a nutrient-dense dish that is rich in vitamins, minerals, and protein. It is a great source of fiber and antioxidants, making it a healthy choice for a balanced diet.

Summary

Callaloo soup is a delicious and nutritious dish that is perfect for a cozy night in or a special occasion. With a rich blend of flavors and textures, this Caribbean-inspired soup is sure to become a favorite in your recipe collection. Enjoy the taste of the islands with this flavorful Callaloo soup recipe!

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Callaloo Soup. It was a warm summer day, and I was wandering through the bustling streets of Kingston, Jamaica. The air was filled with the scents of spices and herbs, and I couldn't help but be drawn towards a little roadside stand where a woman was cooking up a storm.

As I approached, I could see that she was stirring a large pot of vibrant green soup. The aroma was intoxicating, and I knew I had to find out what she was making. I struck up a conversation with the woman, whose name was Mama Rachel, and she kindly offered to teach me her recipe for Callaloo Soup.

Mama Rachel explained that Callaloo Soup was a traditional Jamaican dish made with callaloo leaves, a leafy green vegetable similar to spinach. She showed me how to prepare the ingredients, starting with sautéing onions, garlic, and thyme in a large pot until they were fragrant. Then, she added diced potatoes, carrots, and okra before pouring in a rich vegetable broth.

Next came the star of the show - the callaloo leaves. Mama Rachel taught me how to wash and chop the leaves before adding them to the pot. As the soup simmered, she seasoned it with a blend of spices including Scotch bonnet peppers, allspice, and black pepper. The flavors melded together beautifully, creating a soup that was both hearty and full of depth.

As we sat down to enjoy our meal, Mama Rachel shared stories of her own grandmother who had passed down the recipe to her. She explained that Callaloo Soup was a dish that brought families together, a symbol of love and tradition. I was touched by her words and grateful for the opportunity to learn from her.

From that day on, I made Mama Rachel's Callaloo Soup regularly, tweaking the recipe here and there to suit my own tastes. I added a squeeze of fresh lime juice for a burst of citrus, and sometimes I would throw in a handful of coconut milk for a creamy finish. Each bowl was a reminder of that fateful day in Kingston and the generosity of Mama Rachel.

Over the years, I shared the recipe with friends and family, spreading the love and warmth of Callaloo Soup wherever I went. It became a staple at holiday gatherings and special occasions, a dish that never failed to bring smiles to the faces of those who tasted it.

As I look back on that summer day in Jamaica, I am filled with gratitude for the serendipitous encounter that led me to discover this wonderful recipe. Mama Rachel may have been a stranger to me then, but her kindness and wisdom live on in every pot of Callaloo Soup I make. And for that, I am forever thankful.