Callaloo soup

From: (Trevor Hall)
Date: Thu, 21 Oct 93 06:49:59 BST

Serves 6

1 large crab
20 or so okra (ladies fingers), chopped
1lb callaloo (substitute spinach leaves), shredded
1 pint coconut milk
3 tablespoons groundnut oil
6 cloves garlic, crushed
2 onions, finely chopped
bunch of spring onions (10-12), chopped
Hot pepper sauce (e.g. Tabasco), to taste
pinch dried thyme
black pepper

Optional ingredients :- a couple of ounces of salt cod or salt pork.

Fry onions until soft. Add the thyme,pepper,salt, garlic and cook for
a few minutes. Put in the okra and callaloo ,cover and simmer gently
for 5 minutes or so.  Add the coconut milk and bring back to simmer
then put in the crab meat (including the cracked claws), the spring
onions and Tabasco. Cover and simmer on a low heat for 30 minutes.

For a less 'chunky' soup remove claws and divest them of their
meat. Blend in a liquidiser then add lots of cream to taste. Re-heat


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.