This Jamaican soup is named for its traditional primary ingredient, callaloo leaves. Spinach, however, is commonly used in its place, as it is here (if you can find me a calaloo leaf in Apex, NC I will be most impressed).
I served this with a Jamaican bread called hardough. I include the recipe for that here as well, though I’m not sure what makes this anything but regular ol’ white bread.
In any case, I was happy for the hardough. This is one salty soup and the balance the bread brought to the meal made all the difference.
RECIPE (adapted from allrecipes)
1 Onion, chopped
1/3 c Shallots, minced
1/2 lb Salt Beef, diced
1/2 tsp Black Pepper
1/4 tsp Thyme
4 c Spinach, chopped
1/2 c Crabmeat
4 c Chicken Stock
1 Chile Pepper, seeded and minced
1 1/2 Okra, chopped
In a heavy pot, saute onion and shallots until soft.
Add beef and spices and stir until well blended.
Add all remaining ingredients except okra and bring to boil Reduce to simmer 45 minutes.
Add okra and simmer 10 more minutes.
Puree with stick blender and let simmer 5 more minutes.
Hardough Bread (from jamaicas.com)
3 c Flour
1 Tbsp Yeast
1/2 tsp Salt
1 c Warm Water
2 Tbsp Sugar
1/4 c Shortening
Knead all ingredients into a supple dough. Form a ball and let rise in a covered bowl until double in size. Punch down and form into a loaf of place in loaf pan.
Let rise until puffy, brush with an egg wash and bake 350 degrees for 35 minutes.