Chris De La Rosa from CaribbeanPot.com shares an alternative way of making classic callaloo soup as it’s traditionally done in Trinidad and Tobago and the rest of the southern Caribbean. Instead of using the traditional dasheen bush (taro) leaves, freshly grated coconut milk and fresh from the sea blue crabs, we’ll be using baby spinach, canned coconut milk and crabmeat from the can. Ingredients you can find commonly sold in North America and Europe. However, this callaloo will rival any made with traditional ingredients.
1 lb baby spinach leaves
1 cup cubed pumpkin
1 onion (diced)
3 cloves of garlic (smashed)
2 scallions (green / spring onion)
3 sprigs thyme
1 cup coconut milk (from a can)
1 1/2 cups fish or seafood stock
1/4 teaspoon black pepper
1 can crab meat (save the water it was packed in) about 120g
1 scotch bonnet pepper
1/3 teaspoon salt *
* Most fish or seafood stock will contain sodium so be mindful of this when adding salt to the dish. Remember you can always adjust at the end of cooking.
More Caribbean recipes can be found at http://www.caribbeanpot.com