Grenadian Oil Down Callaloo Soup
A liquid-heavy version of the national dish with breadfruit and turmeric.
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Ingredients
- 1 medium Breadfruit, peeled and cubed into 1-inch pieces
- 12 large leaves Fresh Dasheen (Callaloo) leaves, stems removed and chopped
- 1 pound Salted pigtail or salt beef, boiled to desalt and chopped
- 4 cups Fresh Coconut Milk
- 2 tablespoons Fresh Turmeric (Saffron), grated
- 1 piece Scotch Bonnet pepper, kept whole
- 3 pieces Green Bananas, peeled and sliced
- 3 cups Chicken stock or water
- 1 cup Flour dumplings (spinners)(optional)
- 1 large Onion, finely diced
- 4 stems Fresh Thyme sprigs
- 4 cloves Garlic cloves, minced
Instructions
- 1
In a large heavy-bottomed pot or 'coal pot', layer the salted meat at the bottom followed by the cubed breadfruit and green bananas.
- 2
Add the chopped onion, garlic, and grated turmeric over the root vegetables to ensure the color permeates the entire dish.
- 3
Pack the chopped callaloo leaves tightly on top of the vegetables; this acts as a steamer for the ingredients below.
- 4
Pour the fresh coconut milk and chicken stock over the layers until the liquid level is just below the top of the leaves.
- 5
Place the whole Scotch Bonnet pepper and thyme sprigs on top, ensuring the pepper does not burst to avoid excessive heat.
- 6
Bring the mixture to a rolling boil, then immediately reduce the heat to a low simmer and cover tightly.
- 7
Simmer for 45 to 60 minutes, occasionally checking the liquid level; unlike the dry version, ensure at least 2 cups of yellow 'oil down' broth remain.
- 8
Gently stir the pot at the very end to incorporate the melting breadfruit starch into the broth, creating a silky, golden soup consistency.
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