Callaloo Soup Recipe

• 1 bn Dasheen, cleaned & deveined
• 6 x Fresh okras, trimmed
• 1 lrg Plantain, cubed
• 1 tsp Oregano
• 5 x Scallions, minced
• 6 x Cloves, pounded
• 2 x Tomatillos, husked & quartered, optional
• 2 x Garlic cloves, pressed
• 1 lb Yam, peeled & diced Salt & pepper Scotch bonnet, to taste

1. Combine all but the last three ingredients in a pot with 2 qts of boiling water.
2. Simmer for 1 1/2 hrs.
3. Meanwhile, simmer the yam in lightly salted water till just tender.
4. Drain the water & reserve the vegetables.
5. Allow the soup to cold slightly.
6. Strain the stock & set aside.
7. Puree the cooked solids & return to the pot.
8. Add in sufficient of the reserved stock to create a syrupy consistency.
9. In a small pan, reduce the remaining stock till thickened & add in it to the soup.
10. Add in the salt, pepper & Sctoch bonnet.
11. Simmer for 1 hour.
12. 5 min before serving, add in the diced yams.
13. Heat through & serve.
14. VARIATIONS: Replace the dasheen with 1 bunch of spinach.
15. Replace the yams with either malanga or possibly dasheen root.
16. Cook in the same way.
17. Virginie & George Ebart, "Down-Island Caribbean Cookery"

dasheen, fresh okras, oregano, scallions, garlic, yam

Taken from cookeatshare.com/recipes/callaloo-soup-98095 (may not work)