Callaloo

INGREDIENTS:
 

• 1 bunch spinach or young dasheen leaves
• 1 lb salted meat
• green bananas
• 1 yam
• 2 onions
• 2 sprigs each of: celery, parsley, chive, thyme
• 4 - 6 seasoning peppers (not hot pepper)
• Small dumplings (3 cups flour and cornmeal)
• 3 cups coconut milk (from grated coconut)
• 3 cups water

DIRECTIONS:

Wash salted meat, cut meat into small pieces and cook in a large pot of water until well cooked. 

Make a few dumplins.  (how to make dumplins: Click here)

Wash and chop the spinach or dasheen leaves and place them together with the chopped seasonings to boil in a separate pot. Cook until it is tender.
 
Wash and peel the provisions (green bananas, yam). Cut each green banana into three pieces. Cut the other provisions into similar sizes.

Remove the spinach from heat, swivel or blend the spinach mixture until it becomes a thick liquid. Add this mixture to the pot with the meat. Stir to make sure it is well distributed.

Add the coconut milk and the water and allow it to boil, then add all the provisions. Bring to a boil. Add the dumplings one at a time. (Ensure that there is enough liquid to cover all the food- add more hot water if necessary.

Partly cover the pot, lower heat and allow soup to boil slowly until provisions are cooked. Stir gently. Check taste. 

Remove from heat. Serve

This recipe serves 6-8 persons.

Note: If you are using dasheen leaves, ensure that you remove the skin from the stalk before chopping.