Almost every family in the Caribbean has their own recipe for Callaloo. The main ingredient is always Dasheen (Taro leaves). A spicy green soup will surprise at first, and delight later.
- 12 Dasheen leaves (Use Swiss chard if you can’t find. Spinach if nothing else)
- 15 small okras, chopped.
- 2 Tbsp vegetable oil
- 1 can corned beef
- 1/2 pound crab-style fish product. (krab, haddock. You can use real crab, but it’s going to be much more expensive.)
- 2 cups coconut milk
- 2 garlic cloves, pressed
- 1 Tbsp dried parsley (1/4 cup fresh, diced parsley)
- 1 tsp tamarind concentrate
- 1 tsp allspice
- Salt, black & chili peppers to taste
- Shred the dasheen leaves and place in a large pot with okra, corned beef, krab, garlic, and spices.
- Cover with water (appx. 1 qt) and let simmer while covered for 2 hours. Add water as needed.
- Strain the liquid into a bowl. Process solid ingredients and return to the broth. Reheat and adjust the seasonings if needed. If the soup is too thick, add a bit of coconut milk.
- Serve with croutons or dumplings.
Quick and easy dumplings:
Melt 1 tablespoon soft fat or butter in one cup boiling water and thicken with 2 cups of flour.
Allow to cool, fold in two eggs and shape into dumplings the size of walnuts. Steam the dumplings in the soup.