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Callaloo Soup

110 g Salt pork; or 6 slices of lean bacon (4oz)
450 g Callaloo leaves; or spinach or chinese cabbage (1lb)
1 sm Onion
1/4 ts Thyme 1 3/8 l Chicken stock; (2 1/2 pints)
225 g Crabmeat; flaked (8oz)
8 Crab claws
1 tb Butter
Salt and pepper
1 sm Green sweet pepper; sliced
110 g Cornmeal; (4oz)
110 g Plain flour; (4oz)
1/2 ts Salt
Water to bind


Cut the pork or bacon into 1 1/4cm (1/2 inch) pieces and chop the greens roughly. Put in a saucepan or cooking pot, together with the onions, thyme and chicken stock. Cook for about 20 minutes until the meat is tender.


Mix the cornmeal, plain flour, salt and water into a dough. Roll strips of the dough between your fingers and drop these into the soup. Add the flaked crab and claws and cook for a further 15 minutes until tender.


Stir in the butter and season to taste. Garnish with the green pepper slices.


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