Re: Calloo recipe

From: "Julius Boos" ju-bo at email.msn.com> on 2000.10.17 at 23:40:38(5571) The use of spinach leaves in place of dasheen (colocasia) leaves should be banned, and made a federal crime! Jail them, jail them I say! We use the large land-crabs, which are kept in a pen, purged with fresh, green chili leaves, fed soaked soft corn, then cleaned and cooked with the calaloo. A GOOD substitute is the larger american 'blue' crabs, but cleaned (backs removed, tripe cleaned out), or bits of shrimp. By the way, when I made this and other Aroid-based 'treats' for my presentation at the monthly Aroid meeting at Fairchild gardens a couple of years ago, some sort of strange malandy overcame some of the normally cultured 'guests', it made them raise their plates to face-level and lick them clean! The late Dr. Monroe Birdsey was particularly fond of this calaloo! +More Cheers, J >I saw this in my EMAZING recipe of the day: Sounds like something Julius makes. Callaloo [Moderator's note: Yep, Julius makes it, and it is yummy!] Traditionally this Caribbean soup is made with taro root leaves (callaloo) instead of spinach. Serves 4-6 2 ounces Salt pork, diced 1 medium Onion, diced 2 cloves Garlic, minced 1 pound Spinach leaves, chopped 6 cups Chicken broth 8 ounces Okra, chopped 1/2 teaspoon Thyme 8 ounces Crabmeat 1 cup Coconut milk Salt and pepper to taste Heat the pork in a large, heavy soup pot. Add the onion and garlic and cook until just soft. Stir in the spinach and cook for 1 minute. Add the broth, thyme, and okra. Bring to a boil, reduce the heat and simmer for 20 minutes. Stir in the coconut milk and crab. Simmer for 15 minutes longer. Check the seasoning. Serve warm.

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