Updated: Apr 7, 2020
While Callaloo in itself is a dish it can also be quite versatile.
The great thing about this soup, aside from the great flavors,is that it is quite jam packed with nutrients. The base itself marries many vegetables with coconut milk and then we slap in some more veges to build our soup. Imagine smoky and salted meats to compliment all those vegetables. Mix in some thick yet soft dumplings and I mean, what more can you really ask for? Without further ado, here's my recipe and I hope that you enjoy it as much as I do.
Recipe for Callaloo https://www.terisfoodtherapy.com/post/calalloo
Callaloo finished product.
1 cup carrots slice 1 cup Smoked Turkey pieces 1 cup de-salted Pigtails pieces 1/2 Pumpkin 3 Corn on the Cob cut into slices 6 Ochro cut into slices 2 cups Water Salt and Pepper to taste
2 cups All Purpose Flour
●Add salt to flour and mix in a large bowl. Gradually add water to bring flour together forming a firm yet soft ball with dough. Then set aside.
●Using the recipe for Callaloo (link above) allow to cool and rather than use a swizzle stick blend callaloo to get a smoother texture. Set aside.
●In a large saucepan add 2 cups of water smoked turkey, pigtails, corn pieces and bring to a boil cooking for 10 mins or until corn is soft.
●Using flour for dumplings begin pulling apart pieces and forming desired dumpling shapes and add to simmering pot.
●Add ochro, pumpkin and carrots and stirring to ensure dumplings aren't stuck to the base of the pan. (Dumplings are usually cooked between 5-6 mins depending on the size they are but when the rise to the top of the pot also indicates they are cooked)
●At this point add Callaloo and stir add salt and pepper to taste if needed and if your soup is too thick feel free to thin it out with some more water until you achieve the desired texture.
Get your ladle and the biggest bowl you can find and have a steaming bowl of delicious soup.I'm sure you'll enjoy this one.