Follow the recipe below to make the St. Martin National Dish, callaloo soup. Let us know how you get on!
2 pounds fresh kale
1/2 pound callaloo, or fresh spinach
12 okra pods
1/4 pound salt pork, cut into thin strips
1/2 pound fresh lean pork, cubed
2 onions, thinly sliced
Freshly ground black pepper to taste
1 hot pepper, seeds removed, sliced
1 tablespoon chopped fresh thyme
6 cups chicken stock
Now that you have all the necessary ingredients together to make the St. Martin National dish, you can go ahead and follow the simple step by step directions below to make some delicious calalloo soup!
Pull all stems from kale and callaloo.
Discard stems and roughly chop the leaves.
Wash leaves thoroughly.
Rough chop the kale.
Place salt port in a large, heavy soup kettle and sauté over medium heat for 10 minutes, rendering fat.
Discard all but 2 tablespoons of fat.
Add pork cubes and onions to pan.
Sauté over medium heat until cubes are brown and onions are translucent, about 5 minutes.
Add kale, callaloo, okra, black pepper and hot pepper.