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Creamy spinach and okra soup (callaloo)

Recipe from The Essential Caribbean Cookbook
  • 35 minutes
  • Serves 6

INGREDIENTS

1 cup

Lumpy crab meat

2

Garlic cloves

1/2

Lime, juice of

8 oz

Okra

1

Onion, large

1

Red chile, fresh

4

Scallions

1

lbs Spinach, fresh leaves

1

sprig Thyme

3 3/4 cups

Chicken broth

1 3/4 cups

Coconut milk

1 dash

Hot pepper sauce

1

Salt and black pepper

3

Strands of saffron

1 tsp

Turmeric

3 tbsp

Peanut oil