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Thread: ST. VINCENT & GRENADINES RECIPES>>>

  1. #1
    Join Date
    Sep 2004
    Posts
    447

    Default St. Vincent & Grenadines Recipes

    Callaloo Soup

    Serves: 4
    Country(ies): Saint Vincent and The Grenadines
    INGREDIENTS

    2 bundles callaloo (approximately 12 ozs.)
    12 ozs. Beef (seasoned)
    salted meat
    12 cups water
    1 lb. tannia
    1 tsp. garlic (minced)
    cup chopped onion
    1 tbsp. salt
    cup chive
    tsp. all purpose seasoning
    tsp. pepper
    2 potatoes (white or sweet)
    2 cups coconut milk (see below)
    1 tbsp. butter (optional)
    dumplings
    other vegetables may be used.

    METHOD

    If using salt meat, cut up and soak for to 1 hour. Boil with fresh meat for hour. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil. Add the other ingredients, adjust seasoning. Cook until everything is soft. Add dumplings 10 minutes before removing fire.

    Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.
    Last edited by Zoley!; September 6, 2004 at 08:53 PM.

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