Calaloo Soup from Trinidad
Ingredients
- 1 pound calaloo leaves (can be canned, or substitute Swiss chard or Bok Choy)
- 6 cup chicken stock
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 2-3 green onions, chopped
- 1/4 teaspoon thyme
- 4 oz. lean salt pork, cut in small cubes (can substitute ham)
- 1/2 pound fresh, canned or frozen crab meat
- 1/2 cup coconut milk (canned is okay)
- 1/2 pound young okra (or 10 oz. frozen) sliced
- Salt and Pepper
- Pickapeppa sauce or Tabasco or similar sauce.
Instructions
Wash greens and chop coarsely. Put in heavy saucepan with chicken stock, onion, garlic, green onions, thyme and salt pork. Cover and cook at a simmer until the pork is tender. Add crab meat, coconut milk, and okra and cook until okra is done, about 10 minutes. Season to taste with salt, pepper, and hot pepper sauce. Serves 6.