This remarkable, bright green soup is often called “the national dish of T&T.” It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.
Ingredients: [‘callaloo’, ‘coconut milk’, ‘milk’, ‘garlic cloves’, ‘onions’, ‘scallion’, ‘pumpkin’, ‘butter’, ‘salt and pepper’]
Quantity of Ingredients: [“3 bunches Callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped “,”4 cups coconut milk”,”2 cups milk”,”2 garlic cloves, minced “,”2 medium onions, chopped “,”1 bunch scallion, chopped “,”1/4 lb pumpkin or 1/4 lb hubbard squash, peeled and coarsely chopped “,”1/4 lb butter or 1/4 lb margarine”,” salt and pepper”]
Number of Servings: 8
Steps: [‘In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.’]