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| callaloo soup / A classic one-pot Caribbean SOUP | |
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If it is possible for anybody to be crazy about callaloo (KAL-lah-loo) soup, I’m guilty. I love the rusticness of this dish, the charm of it being a great meal in itself, and the sheer delicacy of its taste. Callaloo Soup is perhaps the most famous of all Caribbean soups. There are several versions of this |
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classic West Indian one pot meal; almost as many variations as its spelling: Calaloo, Callilu, Calalou, and Callau. This dish gets its name from the edible spinish-likeleaves of certain root vegetables, namely the dasheen. Chinese spinach (yin choi), kale, collards, okra and spinach are also popular ingredients in this soup. As for the protein, crab meat, salted beef or pig’s tail, shrimp, and smoked ham hocks are common flavoring elements in this one-pot wonder. This soup harks back to the first swap of ingredients between the African slaves, native Indians and Europeans. Similar to the Amerindian dish pepperpot stew. It has passed hands |
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through generations and centuries with the continual addition or subtraction of ingredients. However, okra seems to be the most commonly used vegetable since it helps thicken the liquid, as it also does in the gumbo of New Orleans. A classic soup of the West Indies and especially in the Virgin Islands; a favorite specialty served here at Sweet Plantains restaurant on some French Caribbean Nights. |
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© by Prince Adams |
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