Callaloo soup is enjoyed throughout the Caribbean with minor variations.
Callaloo is the leafy greens that top the taro root.
In the U.S., it’s recommended that you use spinach leaves to mimic the flavor.
In addition to showcasing okra, callaloo soup also incorporates my favorite habanero pepper. If that’s too hot for you, you can leave it out or substitute your favorite hot pepper.
This recipe is from a great book I found in my local library, Better Homes and Gardens Best Ethnic Cuisines.
I would definitely recommend this book because I found some great recipes from many different cultures.
3 strips thick-sliced bacon, chopped
½ c finely chopped onion
¼ c finely chopped celery
1 clove garlic, minced
4 14-ounce cans chicken broth
1 c. sliced fresh or frozen okra
12 medium shrimp
2 c. shredded fresh spinach
In a large saucepan, cook bacon over medium heat for 5-6 minutes or until crisp. Remove bacon from pan with a slotted spoon set aside. Drain all but 1 tablespoon of the bacon drippings. Add onion, celery, habanero, and garlic to pan. Cook and stir for 4-5 minutes or until vegetables are tender.
Carefully add broth to pan. Increase heat to medium-high and bring to boiling. Add okra to pan. Reduce heat and simmer, covered, for 10 minutes. Add shrimp and simmer, covered 5 minutes more or until opaque. Stir in spinach and heat through. Stir in cooked bacon. Season to taste with salt.