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Callaloo Soup


  • 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
  • salt cod or salt pork, optional


Serves 6. 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.

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