Calaloocallaloo Calalu Or Callilu All Same Soup Food

CALLALOO SOUP

Steps:

• Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
• Add the okra, and cook for 8 minutes.
• Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

CALLALOO

Steps:

• In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
• Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

CALALOO,CALLALOO, CALALU OR CALLILU ALL SAME SOUP

Steps:

• Fry the salt pork in a large saucepan until well browned, add onion& green peppers, cook until softened Add greens& okra cook 4 minutes.
• Add water, bring to a boil, reduce heat add garlicthyme& hot pepper.
• Simmer until the okra is tender.
• Strain liquid into a bowl and set the veggies aside to cool.
• When the stoch has cooled sufficiently skim off any congealed fat.
• Puree the veggies until smooth.
• Return liquid to the pot add pureed veggies, chicken stock, coconut milk& nutmeg Simmer for 1 hour but do not let it boil.
• The texture of Calaloo should be like bisque.

KALALOO VIRGIN ISLANDS STYLE

Steps:

• Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
• When meat is half cooked, add fish and crab and continue cooking till meat is tender.
• Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
• Wash greens, and chop fine or put through grinder.
• Cut up okras and add with greens to meat and eggplant mixture.
• Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

CARIBBEAN CALLALOO AND CRAB

Steps:

• Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
• Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
• Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Steps:

• Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
• Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
• Taste and season with salt & pepper if necessary.
• When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
• Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
• Using a hand blender, blend the callaloo until all the ingredients are pureed.
• Store in a clean pot with pork tails and reheat before serving.
• Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.