News Americas, Marigot, St. Martin, Fri. Sept. 9, 2011: The Caribbean Tourism Organization will put the spotlight of the French Caribbean territory of St. Martin next week with the first State of the Industry Conference (SOIC), set for September 15-17, 2011.
With many delegate, including over 50 journalists set to descend on the island, the government of St. Martin is developing a social program that will allow all SOIC participants to explore one of the region’s gastronomical and shopping capital.
Among the many culinary delights of this beautiful island is its national dish – callaloo soup made with pork cubes. St. Martin has some of the best restaurants in the region that serves the savoury traditional Creole fare or you can try making this in the comfort of your own home.
12 okra pods
2 pounds fresh kale
2 onions, thinly sliced
1/2 pound callaloo, or fresh spinach
1/4 pound salt pork, cut into thin strips
1/2 pound fresh lean pork, cubed
Freshly ground black pepper to taste
1 hot pepper, seeds removed, sliced
1 tablespoon chopped fresh thyme
6 cups chicken stock
Pull all stems from kale and callaloo.
Discard stems and roughly chop the leaves.
Wash leaves thoroughly. Roughly chop the kale.
Place salt port in a large, heavy soup kettle and sauté over medium heat for 10 minutes, rendering fat.
Discard all, but 2 tablespoons of fat.
Add pork cubes and onions to pan.
Sauté over medium heat until cubes are brown and onions are translucent, about 5 minutes.
Add kale, callaloo, okra, black pepper and hot pepper.
Add thyme and stock.
Cover and simmer 2 1/2 hours.
Remove salt pork before serving.
Makes 6-8 servings.