Callaloo
Soup
A
taste of the Caribbean. The main ingredients are callaloo leaves
(Taro leaves, also called Dasheen - or spinach makes a good
substitute), and okra. Both were originally brought from Africa in
the seventeenth century. Serve piping hot.
Preparation Method 1. Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. 2. Meanwhile, simmer the yam in lightly salted water until just tender. 3. Drain the water; reserve the vegetables. Allow the soup to cool slightly. Strain the stock; set aside. 4. Puree the cooked solids; return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened; add it to the soup. Add the salt, pepper; Scotch bonnet. Simmer for 1 hour. 5. 5 minutes before serving, add the diced yams. Heat through; serve.
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