Callaloo (One pot family soup meal)
Callaloo soup was a favorite of the African slaves and remains a favorite right here in Dominica and the Caribbean at large. It is a combination of leaves such as spinach or dasheen mixed in with seasonings, provisions, meat and coconut milk.
This wholesome meal is great anytime especially during the Creole season. Following three nights of pulsating rhythms and 8-10 hours of sleep, a large pot of callaloo soup will surely satisfy.
- 1 bunch spinach or 12 young dasheen leaves
- 1 lb salted meat
- 1 hand green bananas
- 1 yam
- 2 onions
- 2 sprigs EACH of celery, parsley, chive, thyme
- 4- 6 seasoning peppers
- Small dumplings (3 cups flour and cornmeal)
- 3 cups coconut milk (from grated coconut)
- 3 cups water
Wash salted meat, cut meat into small pieces (2 inches) and put it to cook in a large pot of water until well cooked.
Wash and chop the spinach or dasheen leaves and place them together with the chopped seasonings to boil in a separate pot. Cook until it is tender.
Meanwhile make dumplings.
Wash and peel the provisions. Cut each green banana into (3) three pieces. Cut other provisions into similar sizes.
Remove the spinach from heat, swivel or blend the spinach mixture until it becomes a thick liquid. Add this mixture to the pot with the meat. Stir to make sure it is well distributed.
Add the coconut milk and the water and allow it to boil then add all the provisions. Bring to the boil. Add the dumplings 1 at a time. (Ensure that there is enough liquid to cover all the food- add more hot water if necessary.
Partly cover the pot, lower heat and allow soup to boil slowly until provisions are cooked. Stir gently. Check taste. Remove from heat.
Serve alone or with some toast bread and or avocado pears
Tip: If you are using dasheen leaves remove skin from stalk before chopping.