Callaloo Soup Recipe

Trinidad and Tobago Recipe

Callaloo

by Dave DeWitt and Mary Jane Wilan

This remarkable, bright green soup is often called "the national dish of T&T." It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.

Yield: 8 to 10 servings

Ingredients:

3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
¼ pound butter or margarine
salt and pepper to taste
Method:
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.

More recipes by Dave DeWitt & Mary Jane Wilan:
CaribSeek Recipes
Dave Dewitt's Website