Caribbean Recipes - Recipe Island

CALLALOO SOUP

INGREDIENTS:

1 hot pepper
3 whole cloves
1 large onion
2 green bananas
1 sprig of thyme
4 pimento berries
1 1/2 pints of water
2 cloves of garlic
1/2 pound of young okra
1/4 pint of coconut milk
1 pound of callaloo leaves
1 aubergine eggplant, garden egg
-freshly ground black pepper to taste

Directions:

Wash the callaloo leaves thoroughly then remove
the stem. Drain off, coaresly chop and peel the
aubergine and chop into 2 cm dice.

Next keep the skin on and chop the green bananas
in thick slices. In a large pot, add vegetables
along with the chopped onion and garlic.

Now add water, cloves, pimento, hot pepper, thyme,
hot pepper and fresh black pepper to taste. Bring
to boil and simmer, covereds until the vegetables
are tender.

Put out the slices of bananas and remove the skin
transfer back in the pan. Remove hot pepper which
should still be whole as well as the thyme.

Use a sieve to rub the soup through or liquidize
briefly. Slice okra in round shapes.

Finally, return soup back in the pan and add okra
along with coconut milk, cook for 10 minutes more.
rectify the seasoning and serve.

Serves 4 People

SWEETCORN SOUP

INGREDIENTS:

1 spring onions
1 sprig of thyme
1 stick of celery
-juice of 1/2 lime
1 pound of Pumpkin
1 1/2 pint of water
8 ounces of sweetcorn
1 medium-sized tomatoe
2 medium-sized potatoes
1/3 pint of coconut milk
-freshly ground black pepper

METHOD:

In a heavy sauce pan add corn and cover
with the water then bring it to a boil
and simmer.

Peel the potatoes along with the pumpkin,
remove the pumpkin seeds and dice both of
the vegetables.

Now chop the celery and the spring onions
then peel and chop the tomatoe.

Add the coconut milk to the pan together
with the prepared vegetables.

Next season with the freshly ground black
pepper and the thyme, add the lime juice.

Finally, continue cooking on low heat for
about 20 to 25 minutes until, vegetables
are soft. Before serving remove the thyme.

Continue on cooking on a low heat setting
for 20 to 25 minutes until the vegetables
are soft. Remove the thyme before serving.
Serves 4

CREAMED BREADFRUIT SOUP

Ingredients:

1 bayleaf
2 cloves of garlic
1/2 pint of soy milk
2 medium sized onions
1/2 pound of breadfruit
1 1/2 pint of vegetable stock
-freshly ground black pepper
-spring onion tops or parsley
2 tablespoons of vegetable oil

Directions:

First, peel the garlic cloves then chop
it finely. Using a sharp knife peel the
skin from the breadfruit and remove the
core.

Chop the breadfruit into dice. Heat the
vegetable oil in a large size sauce pan
and saute the onion and garlic until it
is soft but not coloured.

Now add diced breadfruit and the bayleaf
with vegetable stock and bring to a boil
and cover the pan and simmer on low heat
until the breadfruit is tender.

Remove the bay leaf then liquidize soup
in an electric blender or press through
a fine sieve.

Return the soup to the pan, add the soy
milk and season with the black pepper.

Reheat the soup very gently taking care
not to boil and serve it sprinkled with
the chopped spring onion tops, or fresh
parsley.

Serves 4

CREAM OF PIGEON PEA SOUP

Ingredients:

3/4 cup of milk
-salt and pepper to taste
3/4 cup of stock, chicken or beef
1 tablespoon of cornstarch or arrowroot
1 1/2 cup of cooked and sieved pigeon peas.

Directions:

Add the stock to the peas, bring to a boil.
Mix the milk with the cornstarch, add peas.

Add pepper & salt and continue boiling for
a few more minutes.

Finally, serve the soup with some toasted
bread cubes or slices. Enjoy!

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