Vincy Callaloo Soup in St Vincent & The Grenadines
Another noteworthy feature of callaloo soup is that it is highly dense and rich in iron. It's a high-quality dinner that tastes best when served hot. I discovered that when callaloo is flat, it tastes better. As a result, if you eat it the next day after reheating it, it tastes considerably better. That, at the very least, is my viewpoint.
Ingredients
2 bundles callaloo
12 ozs Beef salted meat
1 lb tannia
12 cups water
1 tsp garlic
½ cup chopped onion
1 tbsp salt
½ cup chive
½ tsp all-purpose seasoning
¼ tsp pepper
2 potatoes
2 cups coconut milk
Instructions
Cut up salt meat and soak for 3/4 to 1 hour if using.
Cook for 1/2 hours with fresh meat.
Wash dasheen leaves thoroughly before chopping them up and adding them to the meat
Bring the water to a boil. If you're using blended callaloo, be sure to add the meat before bringing it to a boil.
Add the other ingredients and season to taste.
Cook until the vegetables are tender.
Ten minutes before turning off the heat, add the dumplings
Notes
Soak dry grated coconut in boiling water to make coconut milk. Allow cooling before serving. Strain the milk through a fine strainer and squeeze it out.