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callaloo
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1995-09-27
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From uuneo!sugar!taronga!arielle Thu Oct 21 18:15:20 CDT 1993
Article: 6361 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: trev@fiveg.icl.co.uk (Trevor Hall)
Subject: Callaloo soup
Message-ID: <9310210549.AA00243@fiveg.icl.co.uk>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: trev@fiveg.icl.co.uk (Trevor Hall)
Organization: Taronga Park BBS
Date: Thu, 21 Oct 93 06:49:59 BST
Approved: arielle@taronga.com
CALLALOO SOUP
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
salt
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 gently.