Calalou Et Gombo (callaloo And Okra Soup)
Calalou et Gombo, also known as Callaloo and Okra Soup, is a traditional dish from Anguilla that is both nutritious and delicious. This hearty soup is packed with fresh vegetables and flavorful seasonings, making it a perfect choice for a wholesome meal.
Ingredients
- 1 lb callaloo leaves, chopped
- 1 lb okra, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, chopped
- 1 lb crab meat
- 6 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, garlic, and scotch bonnet pepper until fragrant.
- Add the callaloo leaves and okra to the pot and cook for 5 minutes.
- Pour in the vegetable broth and coconut milk, then add the crab meat.
- Simmer the soup for 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Chopping board Knife Wooden spoon
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Calalou et Gombo hot with a side of crusty bread or rice for a complete meal.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Adjust the heat level to your preference.
Cost
$20