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Callaloo

by Dave DeWitt and Mary Jane Wilan

This remarkable, bright green soup is often called "the national dish of T&T." It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.

Yield: 8 to 10 servings

Ingredients:

• 3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
• 4 cups coconut milk
• 2 cups milk
• 2 cloves garlic, minced
• 2 medium onions, chopped
• 1 bunch scallions, chopped
• ¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
• ¼ pound butter or margarine
• salt and pepper to taste

Method:
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

 

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