Grandma Big Tennis Shoe’s Callaloo Soup

So as to assure our reader that there is some validity, some net worth to our web page we proudly present this healthy, exotic recipe which was bequeathed to the town of Escucha al Monte after Big Grandma’s tragic collision with a rogue propane truck in February. The following is the Grenadian version, different from that found in Trinidad, since it combines chicken, crab and salt beef and introduces butternut squash.

Yield: 8 servings.

Ingredients:

One pound callaloo leaves*

One quarter cup shredded, sweetened coconut

One quarter pound peeled butternut squash

1 teaspoon olive oil

Four cloves of garlic minced

Six cups chicken stock

One onion/chopped fine

One quarter pound salt beef, no fat, diced

One quarter pound boneless chicken breast

One half teaspoon black pepper

Six tablespoons minced shallots

One quarter teaspoon dried thyme

One green chili pepper, chopped**

One half cup okra

One quarter pound crabmeat

1. Sauté onion, chicken breast and garlic in olive oil until onion is tender.

2. Remove the thick stems of the callaloo leaves, chop finely

and place in large saucepan. Add chicken stock,, beef,

black pepper, squash, shallots, thyme, chili pepper, crabmeat.

3. Cover and simmer for about 25 minutes.

4. Add okra, garlic and coconut and cook 10 minutes on low.

5. Stir in chopped callaloo leaves.

6. Preference: Put the whole dish, with 1/8 cup cream

into a blender or food processor (minus the peppers) until leaves are blended into soup.

Return peppers and warm.

Season to taste: Grandma used a shake of cayenne,

a twist of paprika, and a pinch of cinnamon (on top) in hers.

Serve with a chilled Sauvignon Blanc or a shot of Unda de Counta (Under the Counter), Grenadian herbs, spices  and aphrodisiacs soaked in aged Jack Iron Rum from Port of Spain, Trinidad

*Spinach or Swiss Chard can be substituted for Callaloo leaves which are prevalent in the Caribbean

callaloo but often difficult to find in North America or most of Europe.

** Jalapeño peppers can be substituted here depending on taste.