Saint Vincent & The Grenadines Callaloo Soup

Servings: 4

Ingredients:

2 bundles callaloo (approximately 12 ozs.)

12 ozs. Beef, seasoned

salted meat

12 cups water

1 lb. tannia

1 tsp. Garlic, minced

½ cup chopped onion

1 tbsp. salt

½ cup chive

½ tsp. all purpose seasoning

¼ tsp. pepper

2 potatoes (white or sweet)

2 cups coconut milk

1 tbsp. Butter, optional

Dumplings

Other vegetables may be used

Cooking Instructions:

If using salt meat, cut up and soak for ¾ to 1 hour. Boil with fresh meat for ½ hour. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil. Add the other ingredients, adjust seasoning. Cook until everything is soft. Add dumplings 10 minutes before removing fire. Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.

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