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Recipe · Martinique
Calalou antillais
Caribbean callaloo soup
⏱ 50 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)callaloo or spinach leaves
150 g (5 oz)crabmeat
100 g (3½ oz)okra, sliced
2onions, sliced
3 clovesgarlic, chopped
1whole Scotch bonnet pepper
800 ml (3⅓ cups)vegetable stock
- 400 g (14 oz) callaloo or spinach leaves
- 150 g (5 oz) crabmeat
- 100 g (3½ oz) okra, sliced
- 2 onions, sliced
- 3 cloves garlic, chopped
- 1 whole Scotch bonnet pepper
- 800 ml (3⅓ cups) vegetable stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onions and garlic in oil for 5 minutes.
- Add the greens and okra and cook 5 minutes until wilted.
- Add the stock and the whole chili and bring to a simmer.
- Cover and simmer for 20 minutes.
- Remove the chili and partly blend.
- Add the crab and simmer 5 minutes before serving hot.
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