CRAB AND CALLALOO SOUP

Complexity: Medium

Ingredients:

  • 1 lb callaloo leaves
  • 2 small onions, chopped
  • 2 cloves garlic, minced
  • 4 tbsp oil
  • 1 quart water
  • 2 cups coconut milk
  • 3 chicken bouillon cubes
  • ¾ cup fresh crab meat
  • ¼ lb pumpkin, peeled and cubed
  • 3 tbsp fresh ground green seasoning
  • (Minced chives, thyme, shadon beni, celery)
  • 1 oz margarine
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp pepper sauce (optional)

Directions:

  1. Wash the callaloo bush and then chop.

  2. Heat the oil in a large pot over medium heat. Add the onions and garlic and cook for a few minutes. Add the callaloo bush and stir until wilted.

  3. Add the pumpkin, water, coconut milk, bouillon cubes and green seasoning. Bring to a boil, stirring intermittently. After approximately 30 – 40 minutes of cooking, add half the crab meat and allow to cook for 5 minutes. Remove from heat.

  4. In batches, puree the mixture in a blender. A little water may be added for a thinner consistency. Return to the heat.

  5. Add the remaining crab meat, margarine, salt and black pepper. Mix well and let simmer for another 5 – 10 minutes. Add pepper sauce if using. Taste and adjust seasoning.