Servings: 8 | Preparation time: 20 minutes | Cooking time: 1 hour 15 minutes
Ingredients
- 12 dasheen or callaloo leaves
- 2 crabs, cleaned and broken in pieces
- 4 lbs salted beef or salted pork
- 8 ochroes
- 4 stalks chive
- 2 sprigs thyme
- 2 cups of Cool Runnings coconut milk
- 2 cups hot water
- ½ cup chopped onion
- 1 tsp minced garlic
- 1 whole scotch bonnet pepper (optional, for heat)
- 1 tbsp cooking butter
Directions
1. Soak the salted meat in cold water for several hours or overnight to remove excess salt, changing the water once or twice. Then rinse and cut into smaller pieces.
2. In a large pot, add the salted meat and enough fresh water to cover. Bring to a boil, then reduce heat and simmer for 30–40 minutes until meat is tender. Drain and set aside.
3. In a clean large pot, melt the butter over medium heat. Add the onion, garlic, and thyme, and sauté until fragrant, about 2–3 minutes.
4. Stir in the chopped callaloo leaves, ochroes, and chives. Cook for 3–4 minutes, stirring occasionally until slightly wilted.
5. Add the cooked salted meat, crab pieces, coconut milk, and hot water. Bring to a boil, then reduce heat to medium-low.
6. If using, add the whole Scotch bonnet pepper on top (do not burst unless you want extra heat). Cover and simmer for 30–35 minutes, stirring occasionally.
7. Once the vegetables and meat are tender and the flavours are well combined, remove the Scotch bonnet pepper.
8. Optional: For a smoother texture, use an immersion blender to partially purée the soup to your desired consistency, leaving some chunks of meat and crab for texture.
9. Taste and adjust seasoning with salt if needed. Serve hot with bread, rice, or dumplings.
Callaloo Soup Recipe Card
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