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Gluten Free Meat & Poultry

The Ultimate Smoked Turkey Callaloo (soup).

Leave a Comment on The Ultimate Smoked Turkey Callaloo (soup).

YES! I’ll admit, there’s NOTHING better than a classic callaloo made with fresh ocean crabs (as mom makes). In some instances I even drool for Callaloo made with salted pigtails. However, when you’re based in Canada (away from the tropics) Smoked Turkey is a just-as-good replacement and dare I say, just as tasty? Here’s my take on this classic Caribbean soup, using ingredients I can source at my local shops.

You’ll Need…

1 smoked turkey drumstick
3 lb baby spinach (washed + rough chopped)
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (smashed)
3 scallions (chopped)
5 sprigs thyme (leaves)
1/3 teaspoon black pepper
1/2 scotch bonnet pepper (sliced)
1 teaspoon salt (adjust)
2 seasoning peppers (aka pimento peppers)
15 okra (cut into 1 cm wheels)
2 cups cubed sweet potato
2 cups cubed squash or pumpkin
2 cups coconut milk
6-8 cups chicken stock (adjust)

Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the coconut milk and stock you decide on using.

In a deep soup pot heat the oil on a low flame, then add the onion, scallions, garlic , thyme leaves, black pepper, Scotch Bonnet pepper (no seeds) and pimento peppers if you can source it. Cook on low heat to bring out the flavors and not burn anything. about 3-4 minutes.

Add the smoked Turkey Leg (wash first with cool water) and stir. Then add the chicken stock and bring up to a boil – so turn up the heat.

Add the salt as it comes to a boil, followed by the okra and the coconut milk. Stir well to combine everything.

Now add the washed spinach (rough chop), followed by the sweet potato and pumpkin (or squash). Bring back to a boil, then reduce to a simmer. Note! Traditionally, the baby leaves of the dasheen plant (taro) would be used instead of the spinach.

1 hour and 15 minutes later, remove the turkey drumstick and set aside to cool. Taste for salt, and once everything is soft and tender (cook a further 10-15 mins if needs be), it’s time to puree everything into a somewhat smooth (but thick) consistency. I used my traditional swizzle stick, but you can use a stick blender. May I recommend that you pulse it if using an electric blender so it does not produce a lot of foam/froth.

Now the turkey should be fully cool, stirp the meat off the bone and add it back to the pot.

Stir well, final taste for salt (adjust) and enjoy. This is an excellent stand-alone soup, or as a side dish to rice, ground provisions and stewed meats.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood Soups & Stews

Amazing Shrimp Callaloo (Spinach Soup).

4 Comments on Amazing Shrimp Callaloo (Spinach Soup).

 

trinidad shrimp calaloo (13)

We’ve already talked about the differences between Jamaican Callaloo (a plant) and Callalloo from the Southern Caribbean (a soup) and we’ve also looked at traditional recipes as well as recipes based on what’s available in your country. In today Callaloo recipe we won’t be using the traditional baby dasheen (taro) leaves, but baby spinach and the base flavor will come from shrimp and not the traditional crabs or salted meats. Hopefully this prevents the “that’s not callaloo” comments.

You’ll Need…

2 lbs baby spinach (rough chop)
1 medium onion (diced)
2 tablespoon butter
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 1/2 tablespoon olive oil
1 scotch bonnet pepper (no seeds)
2 lbs large shrimp (with heads/shell)
3 cups water
1 stalk celery (diced)
5 sprigs thyme
3 scallions (chopped)
4 cloves garlic (diced fine)
2 1/2 cups pumpkin (cubed)
2 medium sweet potato (cubed)
18 small okra (cut into 1/4 inch)
1 1/2 cup coconut milk
1 vegetable bouillon cube
2 fish/seafood bullion cube
1/2 teaspoon Caribbean Green Seasoning

Peel and devein the shimp, wash and set aside. Wash the shell and heads of the shrimp and use it to make a stock. In a deep saucepan, heat the butter on a medium flame, then go in with the diced celery, followed by the shrimp peels/heads. Stir well and cook for about 4 minutes. Add 1/2 the black pepper and stir well. Turn up the heat, add water and bring to a boil. Reduce to simmer and cook for 25-30 minutes.

trinidad shrimp calaloo (1)

As the shrimp stock comes together, in another deep pot heat the olive oil on a medium flame, then add the onion, garlic, black pepper, scallions, scotch bonnet (add as much as you can handle) and thyme. Reduce the heat to low and gently cook for about 4 minutes to help build a base of flavors.

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After-which you may go in with the diced pumpkin and sweet potato, stir well and cook for another minute or two, before adding the okra.

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It’s now time to add the roughly chopped baby spinach.

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It may look as if it will not fit in the pot, but as it wilts you’ll have enough room. Top with the coconut milk and stir well. By this time the shrimp stock should be ready.

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Strain the stock into the pot with the spinach etc and turn the heat up to med/high to bring to a boil.

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As it comes to a boil, reduce to a simmer and cook for about 80-90 minutes. Almost forgot.. add the bullion cubes at this point, along 2/3 of the  salt.

trinidad shrimp calaloo (9)

trinidad shrimp calaloo (10)

As the pot simmers, it’s time to season the shrimp we cleaned earlier. Very basic… toss with the Caribbean Green Seasoning and remaining salt and set aside in the fridge to marinate.

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After about 80-90 minutes everything should be tender and falling apart. It’s now time to personalize it a bit. I like my callaloo smooth but with a bit of texture, so I went in with my swizzle stick (watch the video below) and worked it until I achieved the consistency I like. Use a whisk or stick blender if you don’t have a wooden swizzle stick as I have. If using an electric stick blender, please pulse and DON’T over-work or you risk it going frothy. At this time you may also taste for salt and adjust.

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It’s now time to add the season shrimp, mix well and turn off the stove. Cover and allow the residual heat to cook the shrimp through. This method helps you prevent having chewy (overcooked) shrimp. After about 5-8 minutes in the pot, the shrimp will be fully cooked. Get ready to serve.

trinidad shrimp calaloo (14)

This shrimp callaloo is great as a soup, enjoyed as a topping for rice and great with crusty bread as well. It can be frozen and reheated with great success. Remember you can also float the scotch bonnet pepper whole and remove/discard before using the whisk. Be sure not to break it or you’ll feel the pain of Caribbean sunshine. Also remember to wash your hands with soap and water immediately after handling such hot peppers.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Recipe Card

Shrimp Calaloo in a shallow white bowl
Print Recipe

Trinidad Shrimp Callaloo with Spinach

Cuisine: Courses: , Recipe Keys: Dairy Free Spicy
Difficulty: Intermediate Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins
Servings: 8

Description

A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.

Ingredients

Instructions

Video

  1. Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.

  2. In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.

     

  3. Add 1/2 teaspoon black pepper and stir. Increase heat, add water, and bring to a boil. Reduce to a simmer and cook for 25–30 minutes to create a shrimp stock.

  4. Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.

  5. Add chopped spinach to the pot. It may seem like a lot, but it will wilt down. Pour in coconut milk and stir well.

  7. While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
  8. While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
  9. After the soup has simmered and vegetables are tender, use a swizzle stick, whisk, or immersion blender to achieve desired consistency. Pulse gently to avoid over-blending.
  10. Add the marinated shrimp to the soup, stir well, and turn off the heat. Cover and let the residual heat cook the shrimp for 5–8 minutes until fully cooked.
  11. Serve hot as a soup, over rice, or with crusty bread.
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Gluten Free Vegetarian

Gluten Free Vegetarian Callaloo Recipe [creamy spinach soup].

2 Comments on Gluten Free Vegetarian Callaloo Recipe [creamy spinach soup].

Vegetarian Trinidad callaloo (1)

Callaloo, the delicious soup-like dish of the Southern Caribbean is traditionally made with the inclusion of fresh ocean crabs for it’s unique and rich flavor. If one cannot source that wonderful ‘blue’ crab, we then look for that layer of flavor from salted meats like pigtails and beef, and I’ve seen some people use smoked meats on some occasions. I must point out that the traditional recipe for making callalloo (not to be confused with Jamaican Callaloo) are the tender leaves of the dasheen or taro plant. However, sourcing those in Canada is almost impossible, so we’ll be using baby spinach with brilliant results in this vegetarian version of Callaloo.

You’ll Need…

6-8 cups chopped spinach
2 cups diced butternut squash (or pumpkin)
1 1/2 cups diced sweet potato
2 birds eye pepper (1/4 scotch bonnet)
4 cloves garlic
1/3 teaspoon salt
1 tablespoon olive oil
3 scallions
1 med onion
1 heaping tablespoon sofrito (see note below)
4-5 sprigs thyme
1/4 teaspoon black pepper
2 cups coconut milk
2 cups water (or veg stock – gluten free)
1 tablespoon lemon juice
10-15 okra

Note: If you don’t have sofrito you can use 1/2 teaspoon Caribbean green seasoning – or leave it out if you wish. If you have access to Caribbean seasoning peppers (pimento peppers) I’d recommend adding a couple. Remember to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Click here for the >> Sofrito Recipe

Vegetarian Trinidad callaloo (2)

Heat the olive oil in a deep pot (soup pot) and go in with the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook (stir) for 2-3 minutes.

Vegetarian Trinidad callaloo (3)

Add the cubed sweet potato, chopped okra, squash (use pumpkin if you have) and stir well. Then turn up the heat to med and go in with the chopped spinach. Top with the coconut milk and then add all the other ingredients. Turn up the heat and bring to a boil.

Vegetarian Trinidad callaloo (4)

Vegetarian Trinidad callaloo (5)

Vegetarian Trinidad callaloo (6)

Vegetarian Trinidad callaloo (7)

Vegetarian Trinidad callaloo (8)

As it comes to a boil, reduce it to a gentle bubble (like a simmer) and let it go until everything goes tender and starts falling apart (about 40-50 minutes).

Vegetarian Trinidad callaloo (9)

Taste for salt and adjust accordingly as my tolerance for salt will be different than yours. It’s now time to ‘swizzle’ the callaloo.. I have an old-school swizzle stick, but you can use an immersion blender or wire whisk. If using an immersion blender try to PULSE in short bursts – do NOT go continuous or you’ll end in with a forty mess. The goal is to have a somewhat smooth soup-like texture/consistency.

Vegetarian Trinidad callaloo (10)

Vegetarian Trinidad callaloo (12)

Traditionalists may argue that you need the crab or salted meats for a GOOD callaloo to stand out, but I assure you that this vegetarian version, which happens to be gluten friendly is stunning. As a soup or with rice, stewed meats (for non vegetarians), sides of plantains and salad and you’re in true Caribbean heaven. You and your belly can thank me after that food-induced nap!

Vegetarian

Jamaican Callaloo (Amaranth) And Bean Soup.

3 Comments on Jamaican Callaloo (Amaranth) And Bean Soup.

I must mention that I used chicken broth in this recipe and you’ll find it’s listed under the vegetarian section of the website so please use vegetable stock to make this fully vegetarian as I didn’t have any left in the pantry when I was putting the recipe together. If you can’t source Jamaican callaloo (chorai bhaji), any ‘greens’ will work (spinach, collard greens… even the green parts of pak choi (bok choy) or Swiss chard).

The flavors from the fresh herbs, scotch bonnet pepper, onion and the textures of the sweet potato and callaloo, will all combine for an excellent Caribbean inspired soup.

 

You’ll Need…

3 cups chicken broth
1 can (540 mL)  Bean Medley
1 large onion diced
1 potato
5 cloves garlic, peeled and smashed
8 cups  Jamaican callaloo
1/4 cup parsley leaves with stems
3/4 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp coconut oil
1/4 scotch bonnet pepper.
1 diced sweet potato
2 scallions (spring / green onions)
1 tablespoon thyme

Notes. use veg stock for the veg version of this recipe. If you don’t have coconut oil, use extra virgin olive oil.

 

Start by prepping the ingredients.. wash, chop and dice. The sweet potato is peeled and diced as you would any regular potato and try to cube them in the same sizes. Remember to wear gloves when handling the scotch bonnet pepper, wash your hands with soap and do not include any of the seeds. That’s where the real fire is when it comes to such lethal peppers.

Heat the oil in a heavy soup pot on medium heat, then add the diced onion, garlic, parsley, thyme and scotch bonnet pepper. Turn the heat down to low and let that gently cook for about 3-5 minutes. We’re creating a lovely base for the soup at this point.

Wash, drain and trim the callaloo (cut into smaller pieces).. feel free to use any tender stems if you wish. Tough stems will not cook down and will give the soup a woody texture. Now add all the chopped callaloo to the pot and give it a good stir. It will wilt down as it cooks.

Add the cubed potatoes and all the other ingredients to the pot. Bring that up to a boil and reduce with the cover slightly ajar to a rolling boil for about 20-25 minutes.

I don’t like using beans straight out of the can, so I usually place the beans in a strainer and let cool water run over them to remove the grit and excess sodium in packed in.

Taste for salt and adjust accordingly. The vegetables will still have their shape so it’s now up to you (if you want to thicken it up a bit as I did), to use a stick blender and give it a couple quick buzz. DO NOT over do it. If you don’t have a stick (immersion) blender, you can take about a cup or 2 (not all) out and place it in your traditional blender and give it a couple pulses. Then return it back to the pot and give everything a good mix. If you don’t have either you can use a whisk or swizzle stick to break things down a little so it thicken up a bit.

 

This recipe is enough for 4-6 people as a starter and 3-4 as a full meal with some coconut bake or your favourite bread… please serve hot.

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