Callaloo and Provision Soup

Name: Callaloo and Provision Soup
Prep time: 8 h 30 min
Cook time: 1 h 15 min
Total time: 9 h 45 min
Yield: 6
Cuisine: Saint Vincent and the Grenadines
Ingredients: 300 g Salted Pork Tail (rinsed); 1200 ml Water (cold); 2000 ml Water; 150 g Onion (finely chopped); 15 g Garlic (crushed); 10 g Fresh Thyme (finely chopped); 1 pcs Scotch Bonnet Chili (finely chopped); 300 g Sweet Potato (peeled and cut into chunks); 300 g Yam (peeled and cut into chunks); 300 g Eddoe (peeled and cut into chunks); 200 g Okra (trimmed); 300 g Callaloo Leaf (roughly chopped); 400 ml Coconut Milk; 6 g Salt (only if needed); 3 g Black Pepper

This Vincentian-style soup combines callaloo leaves, okra, root vegetables, coconut milk, and desalted pork tail. The salted meat is soaked before cooking so the finished broth can be seasoned accurately.

Prep

8h 30m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

532kcal

Calories

12g

Protein

33g

Fat

51g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

300g
Salted Pork Tail (rinsed)

Soaking

1.2l
Water (cold)

Soup

2l
Water
150g
Onion (finely chopped)
15g
Garlic (crushed)
10g
Fresh Thyme (finely chopped)
1pcs
Scotch Bonnet Chili (finely chopped)
300g
Sweet Potato (peeled and cut into chunks)
300g
Yam (peeled and cut into chunks)
300g
Eddoe (peeled and cut into chunks)
200g
Okra (trimmed)
300g
Callaloo Leaf (roughly chopped)
400ml
Coconut Milk
6g
Salt (only if needed)
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Cover the salted pork tail with the soaking water and refrigerate for 8 hours, changing the water once.
02
Drain and rinse the pork tail. Place it in a large pot with the water, bring to a boil, then reduce to a simmer and cook until it begins to soften.
03
Add the onion, garlic, fresh thyme, and scotch bonnet chili and continue simmering.
04
Add the sweet potato, yam, and eddoe and cook until almost tender.
05
Stir in the okra and cook until it softens and lightly thickens the broth.
06
Add the callaloo leaf and coconut milk and simmer until the leaves are tender and the pork is fully cooked.
07
Season with black pepper. Taste before adding the salt, then serve hot.

Ratings & Reviews

No reviews yet.