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Re: Calloo recipe


-----Original Message-----
From: Susan Cooper <SCooper@cooperpower.com>
To: Multiple recipients of list AROID-L <aroid-l@mobot.org>
Date: Monday, October 16, 2000 5:27 PM
Subject: Calloo recipe


The use of spinach leaves in place of dasheen (colocasia) leaves should be
banned, and made a federal crime!
Jail them, jail them I say!

We use the large land-crabs, which are kept in a pen, purged with fresh,
green chili leaves, fed soaked soft corn, then cleaned and cooked with the
calaloo.   A GOOD substitute is the larger american 'blue' crabs, but
cleaned (backs removed, tripe cleaned out), or bits of shrimp.

By the way, when I made this and other Aroid-based 'treats' for my
presentation at the monthly Aroid meeting at Fairchild gardens a couple of
years ago, some sort of strange malandy overcame some of the normally
cultured 'guests', it made them raise their plates to face-level and lick
them clean!    The late Dr. Monroe Birdsey was particularly fond of this
calaloo!

Cheers,
J

>I saw this in my EMAZING recipe of the day:  Sounds like something Julius
makes.

Callaloo

[Moderator's note: Yep, Julius makes it, and it is yummy!]

Traditionally this Caribbean soup is made with taro root
leaves (callaloo) instead of spinach.

Serves 4-6

2 ounces Salt pork, diced
1 medium Onion, diced
2 cloves Garlic, minced
1 pound Spinach leaves, chopped
6 cups Chicken broth
8 ounces Okra, chopped
1/2 teaspoon Thyme
8 ounces Crabmeat
1 cup Coconut milk
Salt and pepper to taste

Heat the pork in a large, heavy soup pot. Add the onion and
garlic and cook until just soft. Stir in the spinach and
cook for 1 minute. Add the broth, thyme, and okra. Bring to
a boil, reduce the heat and simmer for 20 minutes. Stir in
the coconut milk and crab. Simmer for 15 minutes longer.
Check the seasoning. Serve warm.







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