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Trinidad.
CALALOO SOUP
1 pound calaloo leaves (can be found canned,
or substitute Swiss chard or Bok Choy)
6 cups chicken stock
1 onion, finely chopped
1 clove garlic, chopped
2-3 green onions, chopped
1/4 tsp. thyme
4 oz. lean salt pork, cut in small cubes
(you can substitute ham)
1/2 lb fresh, canned or frozen crab meat
1/2 cup coconut milk (canned is okay)
1/2 lb young okra (or 10 oz. frozen) sliced
Salt and Pepper
Pickapeppa sauce or Tabasco or similar sauce.
Wash greens and chop coarsely. Put in heavy saucepan with chicken stock,
onion, garlic, green onions, thyme and salt pork. Cover and cook at a
simmer until the pork is tender. Add crab meat, coconut milk, and okra
and cook until okra is done, about 10 minutes. Season to taste with salt,
pepper, and hot pepper sauce. Serves 6.
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Note: Calaloo soup is made throughout the Caribbean. This version is from