RECETAS Y COCINA

Ingredients

• 450 g/1 lb calalloo leaves or spinach
• 6 cups of chicken broth
• 1 onion, chopped
• 225 g/1/2 lb salt beef, fat removed and dice optional)
• 6 tbsp minced shallots
• 12 tsp ground black pepper
• 1/4 tsp dried thyme
• 1 green chilli pepper, chopped
• 1 cup okra
• 1/2 lb crabmeat

Preparation

Remove the thick stalks of the callaloo leaves, chop roughly and put into a large saucepan.

Add the chicken stock, onion, beef, black pepper, shallots, thyme, chilli pepper and crabmeat.

Cover and simmer until the meat is tender or for abour 35 minutes.

Add the okra and cook for a further eight minutes.

Remove the chilli pepper and puree the soup in a blender or food processor

Re-heat and adjust the seasoning before serving.

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