Trinidad-style callallu – a detailed recipe for cooking. with friends: 
Time: 2 hours. 40 min Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. diced lean boneless pork
- 900gr. coarsely chopped fresh amaranth leaves (Mexican edible grain and its leaves), kale or spinach (remove stems, wash)
- 225 gr. sliced fresh okra
- 225 gr. fresh crab meat peeled from shell and cartilage pieces
- 110 gr. sliced salted fat
- 2 chopped large onions
- 1/2 seed Jamaican Scotch bonnet
- Fresh sprigs of thyme
- 2.5 liters chicken broth
- 1/2 tbsp. chopped green onions
- Salt and ground black pepper
- Boiled white rice for serving (optional)
- Caribbean spicy serving sauce (optional)
Recipes with similar ingredients: pork, kale, spinach, okra, chili pepper, onion, thyme, crab meat, rice, Amaranth (leaves)
Recipe preparation:
- In a large roasting pan or soup pan, fry, stirring, salted lard until most of the fat is melted. Pour the whole fat, leaving 2 tbsp. L., put the pork and onions and sauté until the meat Do not brown, and the onion does not become soft, 4-6 minutes.
- Add Scotch Bonnet Pepper, Thyme, Chicken Broth, Callalla and cook, stirring so that the greens do not float, until soft. When greens will become soft and stop floating to the surface, add okra and continue to boil the soup at a low boil, until the greens will not become very tender, and the okra will not begin to fall apart, 2-2.5 hours
- Salt and pepper to taste, add crab meat and green onion and cook another 5 minutes. Serve soup in hot white bowls rice (optional). Place hot sauce on the table (e.g. creamy) so that guests can season the soup to taste.
