Callaloo Soup

Name: Callaloo Soup
Ingredients: 1 bunch dashi cleaned, deveined; 6 each okra fresh, trimmed; 1 large plantain cubed; 1 teaspoon oregano; 5 each scallions, spring or green onions chopped; 6 each cloves pounded; 2 each tomatillos husked and quartered; 2 each garlic cloves pressed; 1 pound yam peeled and diced; 1 x salt and black pepper; 1 x scotch bonnet chile peppers to taste

11 ingredients

16 steps

Ingredients

1 bunch dashi cleaned, deveined
6 each okra fresh, trimmed
1 large plantain cubed
1 teaspoon oregano
5 each scallions, spring or green onions chopped
6 each cloves pounded
2 each tomatillos husked and quartered
2 each garlic cloves pressed
1 pound yam peeled and diced
1 x salt and black pepper
1 x scotch bonnet chile peppers to taste

Directions

1

Combine all but the last three ingredients in a pot with 2 quarts of boiling water.
2

Simmer for 1 1/2 hours.
3

Meanwhile, simmer the yam in lightly salted water until just tender.
4

Drain the water and reserve the vegetables.
5

Allow the soup to cool slightly.
6

Strain the stock and set aside.
7

Puree the cooked solids and return to the pot.
8

Add enough of the reserved stock to form a syrupy consistency.
9

In a small pan, reduce the remaining stock until thickened and add it to the soup.
10

Add the salt, pepper and Sctoch bonnet.
11

Simmer for 1 hour.
12

5 minutes before serving, add the diced yams.
13

Heat through and serve.
14

VARIATIONS: Replace the dasheen with 1 bunch of spinach.
15

Replace the yams with either malanga or dasheen root.
16

Cook in the same way.