Dominica callaloo soup recipe
Enjoy this hearty soup! Here's my easy Dominican callaloo soup recipe.
Ingredients
- 2 lbs Young dasheen, or tannia leaves You can also use spinach
- 1 lbs Boiled smoked or salty meat optional
- 1 cup Coconut milk Use a can of coconut milk if you can't find a shelled coconut
- 1 Large onion
- 5 cups Water
- 1 tbsp Celery chopped
- 1 tbsp Thyme chopped
- 4 blades Chive
- 1 Hot pepper
- 3 tbsp Oil
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1½ tbsp Turmeric
- 10 small Dumplings A dough made with flour, salt and water
Instructions
- Wash and peel outer skin from dasheen or tannia leaves
- Chop the leaves and boil in 3 cups of water add a 1/2 tablespoon of salt
- If using spinach wash and chop leaves
- Chop onion, chive and garlic
- Add oil to a large pot on medium heat
- Stir in onion, celery and garlic to heated oil, saute for 3 minutes
- Pour in coconut milk and rest of water in the pot
- Add dasheen, tannia leaves or spinach leaves
- Use a handheld (immersion blender) and pulse leaves mixture in the pot for about 1 minute
- Add thyme and hot pepper
- Add dumplings
- Boil meat separately to reduce salt and tenderize (don't over-cook)
- Add meat (salted pork, smoked meat)
- Season with the remainder of the salt and black pepper
- Cover pot and let simmer for about 45 minutes.
- Once cooked it can be served by itself, with white rice or bread