Callaloo Soup - St. Vincent

St. Vincent and the Grenadines Flavours

A Taste of Vincy Favourite

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Vincy Callaloo Soup

 Ingredients:

2 bundles callaloo (approximately 12 ozs.)
12 ozs. Beef (seasoned) salted meat
12 cups water
1 lb. tannia
1 tsp. garlic (minced)
½ cup chopped onion
1 tbsp. salt
½ cup chive
½ tsp. all purpose seasoning
¼ tsp. pepper
2 potatoes (white or sweet)
2 cups coconut milk (see below)
1 tbsp. butter (optional)dumplings other vegetables may be used.

N.B: You can also add other provisions such as Yam, Eddoes, Dasheen, Cassava to the recipe.
You can use crab, salt meat, beef, chicken to make this soup.

Method:

1. If using salt meat, cut up and soak for ¾ to 1 hour.
2. Boil with fresh meat for ½ hour.
3. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil.
4. Add the other ingredients, adjust seasoning.
5. Cook until everything is soft.
6. Add dumplings 10 minutes before removing fire.

Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.

Recipe compliments: http://www.discoversvg.com/index.php/de/about-svg/a-taste-of-vincy