St . Martin ’ s
Callaloo Soup
Ingredients
1 lb callaloo or spinach
1 / 2 lb salted pork ,, cut into 1 inch squares or 1 lb salted pig ’ s tail cut into bite-sized pieces
10 okras 2 onions , thinly sliced black pepper to taste
1 tablespoon chopped fresh thyme 6 cups chicken stock
PREPARATION
Cook salted pork and / or pig ’ s tail for about 45 minutes until tender . Wash to remove all of the salt . Drain and set aside .
Wash callaloo / spinach thoroughly , remove the stems and chop leaves roughly . Wash leaves thoroughly . Wash and chop okra in to bite sized pieces .
Place calaloo , onion , pepper , okra and chicken stock in a large soup pot . Cook until callaloo is tender - about 30 minutes . Remove from heat and blend until smooth .
Return blended mixture to the pot and add salted meat . Cook for another 15 - 20 minutes .
For a more hearty meal , you can add green bananas , yam or sweet potatoes after blending and cook with the salted meat for 20-30 minutes .
Serves : 6 – 8
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