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Learn how to make Callaloo, a rich and creamy spinach soup, with the help of Gourmand Award winning Caribbean cookbook author Chris De La Rosa. Callaloo is a soup made in the Southern Caribbean and not like the callaloo and saltfish made in Jamaica. Typically young dasheen bush leaves (like taro) are used along with crabs or salted meats for the traditional callaloo. However we’ll use baby spinach leaves, along with sweet potato, diced butternut squash, fresh herbs and coconut milk to make this gluten free vegetarian version.
For this vegetarian gluten free Callalloo you’ll need…
You’ll Need…
6-8 cups chopped spinach
2 cups diced butternet squash (or pumpkin)
1 1/2 cups diced sweet potato
2 birds eye pepper (1/4 scotch bonnet)
4 cloves garlic
1/3 teaspoon salt
1 tablespoon olive oil
3 scallions
1 med onion
1 heaping tablespoon sofrito (see note below)
4-5 sprigs thyme
1/4 teaspoon black pepper
2 cups coconut milk
2 cups water (or veg stock – gluten free)
1 tablespoon lemon juice
10-15 okra
If you don’t have sofrito you can use 1/2 teaspoon Caribbean green seasoning – or leave it out if you wish. If you have access to Caribbean seasoning peppers (pimento peppers) I’d recommend adding a couple.
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
Connect with Chris De La Rosa
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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
