Callaloo and Crab Soup

1 pound fresh callaloo or spinach leaves, washed and shredded
1 onion finely chopped
2 garlic cloves finely chopped
5 ounces Okra sliced
1 scotch bonnet pepper or hot chili pepper, seeded and chopped
1 scallion or chive finely chopped
1 fresh thyme sprig
2 tablespoons butter
3 cups Chicken stock
1 cup coconut milk
8 ounces crab meat
Salt and pepper to taste

Heat butter over moderate heat. Sauté onion and garlic for about three minutes until soft. Add pepper, chives, thyme, and okra and cook for five more minutes. Stir constantly.

Stir in callaloo and cook for three minutes, stirring to cook leaves evenly. Pour over coconut milk and stock. Bring to boil then Simmer for 30 minutes. Stir in crab meal, season with salt and freshly ground pepper to taste and cook five more minutes.

Serve immediately

Callaloo Recipes

Callaloo is a member of the spinach family. There are so many recipes you can do with Callaloo. These two recipes are good for vegetarians. You can find these and many more at GRACE FOODS.

CALLALOO CHEESE MOULD

INGREDIENTS

	2	tsps.		soft margarine
	1	medium		onion, chopped
	1	can		callaloo
	1	medium		egg, beaten
	1/4	cup		bread crumbs
	1/4	tsp.		nutmeg
	1/4	tsp.		black pepper
	1	tsp.		lime juice
	1/2	cup		cheddar cheese, shredded
	2	medium		tomatoes, sliced

METHOD

	Heat margarine in a large frying pan. Add onion and sauté. Add callaloo and stir for 2 minutes. Stir egg into callaloo mixture. Add breadcrumbs, nutmeg, black pepper and lime juice. Heat through for 2 minutes to allow egg to cook. Remove from flame then stir in cheese. Spoon mixture into a lightly greased custard dish or tea cup. Turn out onto a serving platter garnished with tomato slices.
	Serving Suggestions: Serve with Riced Yellow Yam / potatoes and your favourite fruit punch.
	CALLALOO SEASONED RICE INGREDIENTS 4 cups chopped callaloo 4 cups GRACE COCONUT MILK 1 packet GRACE COCK SOUP MIX 1 sprig thyme 1 small scotch bonnet pepper 1 Tbsp. soft margarine 1 clove garlic, chopped 1 stalk escallion, chopped 1 pack salami / bologna, cut into strips 2 lbs. (1 kg) rice METHOD Put callaloo and Grace Coconut Milk to boil. Add Grace Cock Soup Mix, thyme and pepper. Cook for 10 minutes. Melt margarine in a skillet and sauté garlic and escallion, add salami or bologna and fry lightly. Remove salami or bologna from skillet and add to the callaloo and Grace Coconut Milk. Add rice to callaloo mixture. Cook over low flame until all the liquid has been absorbed and the rice grains are tender.