2 chicken stock cubes 4 cloves garlic 1 onion 1 Scotch Bonnet chili pepper 2 tablespoons butter or margarine 1/2 pound spinach leaves 17 cups water
Finely chop the onion and garlic. Drain and chop the washed spinach leaves.
Melt butter and fry the garlic and onion until soft and golden. Add two cups of water and heat for 2 minutes. Add the spinach leaves, chicken stock, and the finely sliced chili to the saucepan and bring to the boil.
Then add more water (about 15 cups or so), lower the heat and simmer covered for about 30 minutes. Serve piping hot with bread rolls.
Nutritional data has not been calculated yet.
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I have had Callaloo soupmany times in St Vincent and the Grenadines (especially on Becquia) but all the recipes I find on the internet have loads of add ons -- pigs' feet, crabmeat, tomatoes -- so how refreshing to find a recipe that is simply Callaloo! I'm trying itthis week end and will let you know how it goes down