For North Americans who might have trouble acquiring callaloo leaves (also known as dasheen in some markets), spinach delivers a similarly buttery flavor as callaloo –but not the substance– of callaloo. Sauteing North American broadleaf greens (collards, kale &c) in a skillet before pureeing imparts a certain buttery flavor from the iron.
If you’re a user of kitchen gadgets, an immersion blender would make short work of the blend instruction below and allow one to discover this soup’s distinct ‘sweet spot,’ wherein the soup is uniform and fine, but not without substance. Take it easy on the corn starch. Never take it easy with cream. 😉
3 pkts callaloo
6 cloves garlic
1 pkt coconut powder
4 bullion cubes
¼ cup cream
1 tbsp sugar
3 tbsp cornstarch
Salt/ pepper to taste
Steam callaloo, onions and garlic together. Add coconut powder and cubes. Cook until callaloo is soft. Remove from fire, cool and blend smoothly. Return to pot, adding 3-4 cups of water. Bring to a boil and season with salt, pepper and sugar. Thicken with cornstarch and add cream. Serve hot with garlic bread.
By: Karen Hall; Chef, Patrick’s Local Homestyle Cooking Restaurant; Lagoon Road, St. George’s, Grenada