News Americas, NEW YORK, NY, Fri. Sept. 25, 2020: This weekend, we take a virtual trip to Saint Vincent and the Grenadines and spotlight on a popular recipe there – Callaloo Soup. Here’s how you too can make it.
2 bundles dasheen leaves or spinach (approximately 12 ozs.)
12 ozs. beef (cubed and seasoned)
12 cups water
1 lb. tannia or yucca
1 tsp. garlic (minced)
½ cup chopped onion
1 tbsp. salt
½ cup chive ½ tsp.
¼ tsp. pepper
2 potatoes (white or sweet)
2 cups coconut milk
1 tbsp. butter (optional)
1/8 teaspoon salt
1/4 cup(s) water
Fry and boil fresh meat for ½ hour.
Cut up dasheen/spinach leaves and wash thoroughly, then add to beef.
Bring to a boil.
Add the other ingredients, adjust seasoning.
Cook until everything is soft.
You may add dumplings 10 minutes before removing fire.
Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form a smooth dough.
Cover and allow to relax for ten minutes.
Cut dough in about 12 pieces and shape into dumplings and add to the soup.