Grenadian Callaloo Soup

Ingredients

• 2 lbs callaloo or dasheen leaves, chopped
• 1/2 lb okra, sliced
• 1 (13.5 oz) can coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1/2 lb crab or salted meat, cleaned
• 1 scotch bonnet pepper, whole
• 3 cups water or stock
• Salt and black pepper to taste

Instructions

1. 1In a large pot, combine callaloo, okra, onion, garlic, thyme, and crab or salted meat.
2. 2Add coconut milk and water, and place the whole scotch bonnet pepper on top.
3. 3Bring to a boil, then reduce heat and simmer 25-30 minutes until the greens and okra are very tender.
4. 4Remove the scotch bonnet pepper and blend or mash the soup until smooth.
5. 5Season with salt and pepper.
6. 6Serve hot as a starter, a Grenadian staple often enriched with local nutmeg.

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