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  1. #1
    Join Date
    Sep 2004

    Default St. Vincent & Grenadines Recipes

    Callaloo Soup

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

    2 bundles callaloo (approximately 12 ozs.)
    12 ozs. Beef (seasoned)
    salted meat
    12 cups water
    1 lb. tannia
    1 tsp. garlic (minced)
    ½ cup chopped onion
    1 tbsp. salt
    ½ cup chive
    ½ tsp. all purpose seasoning
    ¼ tsp. pepper
    2 potatoes (white or sweet)
    2 cups coconut milk (see below)
    1 tbsp. butter (optional)
    other vegetables may be used.


    If using salt meat, cut up and soak for ¾ to 1 hour. Boil with fresh meat for ½ 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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