RECETAS Y COCINA

Ingredients

• 2 lb stewing beef, cubed
• 8 cups water
• 1 lb callaloo
• 1 lb kale, chopped
• 1 onion, chopped
• 1 garlic clove
• 1 hot pepper, chopped
• ½ lb yams
• ½ lb eddoes
• Salt and pepper to taste
• 12 okras cut in rings
• 1 oz margarine
• 4 oz cooked shrimp
• 2 tbsp coconut cream

Preparation

Simmer the beef in 6 cups of water in a large pot, covered, for one hour.

Boil the callaloo and kale in another pot with 2 cups of water until tender.

Puree greens and liquid.

Add onion, garlic, hot pepper, yams, eddoes, salt and pepper to beef mixture.

Simmer until vegetables are tender and soup appears to be thickened.

Saute okras in margarine until tender, about 5 to 10 minutes.

Gently add the okras to the soup with shrimp and creamed coconut.

Cook for 5 minutes.

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