Ingredients
- 1 bunch callaloo leaves
- 1 cup coconut milk
- green seasoning
- salt to taste
- 1/4 lb salt fish (more or less/ any meat of choice)
- 1/4 teaspoon cayenne or black pepper
- 1/4 teaspoon dry basil
- 1/4 teaspoon dry parsley
- ground provisions of choice (i used frozen cassava and sweet potatoes)
- dumplings
- water as needed
Instructions
- wash callaloo leaves and place in pot with some water to cook. next wash salted fish and add to a pot with water to boil (this will help soften skin on the fish and also get rid of excessive salt)
- once sated fish is boiled, throw out water and replace with cool water to allow it to come to temperature before removing skin. after the skin has been removed, cut in chunks season and set aside until ready for use
- next make dumplings (you can make more or less depending on how much you want. I used about 3/4 cups flour and 1/4 cup water to knead the dough) once done set aside
- check on callaloo, once it has cooked/softened its time to add in seasoned saltfish or any meat of choice). give it a quick stir. allow to boil a bit, then add the coconut milk and ground provisions. stir again until combined. bring to a boil. add in the dumplings followed by the seasoning and careful mix in so that the structure of the dumplings remain. keep checking as the soup cooks for adding in of water, salt etc.
- once cooked remove from heat and serve hot.
- do enjoy!
