Kallaloo Soup
A hearty and flavorful soup made with a variety of leafy greens, often including spinach, okra, and jute leaves, simmered with meat or fish, onions, peppers, and spices.
🧂 Ingredients
- 1.5 kg Assorted leafy greens (e.g., spinach, jute leaves, okra leaves)(chopped)
- 500 g Beef or Goat meat(cut into bite-sized pieces)
- 1/2 cup Palm oil
- 2 medium Onions(chopped)
- 1-2 whole Scotch bonnet pepper(or to taste)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 optional Stock cubes
- to taste Salt
- 4-6 cups Water
👨🍳 Instructions
- 1
If using meat, boil it in water with a stock cube (if using), salt, and half the chopped onions until tender. Drain and set aside, reserving the broth.
- 2
In a large pot, heat the palm oil over medium heat. Add the remaining chopped onions and sauté until softened.
- 3
Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
- 4
Add the assorted leafy greens to the pot. Stir well to coat with the oil and aromatics. Add the cooked meat (if using) and the whole scotch bonnet pepper.
- 5
Pour in the reserved meat broth and enough additional water to cover the greens. Bring to a boil, then reduce heat, cover, and simmer for at least 30-40 minutes, or until the greens are tender and the flavors have melded.
- 6
Season with salt to taste. If you prefer a smoother consistency, you can blend a portion of the soup or mash some of the greens against the side of the pot.
- 7
Serve hot, often with rice or fufu.
💡 Pro Tips
- ✓The type and combination of leafy greens can be varied based on availability and preference.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
- ✓For a richer flavor, consider adding smoked fish or shrimp.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chunks of fish (like snapper or grouper) towards the end of cooking.
- Incorporate small pieces of okra for added texture and thickening.
- Use a combination of fresh and dried jute leaves for a deeper flavor.