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LOCATION: Recipes >> Caribbean >> Callaloo 01

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Callaloo soup
Serves 6

1 large crab
20 or so okra (ladies fingers), chopped
1lb callaloo (substitute spinach leaves), shredded
1 pint coconut milk
3 tablespoons groundnut oil
6 cloves garlic, crushed
2 onions, finely chopped
bunch of spring onions (10-12), chopped
Hot pepper sauce (e.g. Tabasco), to taste
pinch dried thyme
black pepper
salt
salt cod or salt pork, optional

Fry onions until soft. Add the thyme,pepper,salt, garlic and cook
for a few minutes. Put in the okra and callaloo ,cover and simmer
gently for 5 minutes or so.

Add the coconut milk and bring back to simmer then put in the crab
meat (including the cracked claws), the spring onions and Tabasco.
Cover and simmer on a low heat for 30 minutes.

For a less 'chunky' soup remove claws and divest them of their
meat. Blend in a liquidiser then add lots of cream to taste. Re-heat
gently.

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