Callaloo Soup with Fish Cakes

callaloo leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach and kale are more accessible and provide similar nutrients.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is often less expensive.

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Shredded chicken is leaner, and canned tuna is budget-friendly.

Introduce the recipe and ingredients for callaloo soup and fish cakes.

Season a piece of beef with green seasoning and par boil it.

Steam the callaloo and add it to the pot with the beef.

Pour in coconut milk and bring the mixture to a boil, allowing it to simmer for about 30 minutes.

Prepare the fish cake batter by mixing dry butter, flour, thyme, chopped green peppers, onions, and fresh garlic in a bowl.

Whisk together 2 eggs with some water and add to the dry ingredients to bind the mixture.

If the fish cake batter is too tight, add a bit of water until the desired consistency is reached.

Incorporate 1 teaspoon of baking powder into the fish cake batter.

Heat oil in a pot for frying the fish cakes.

Drop spoonfuls of the fish cake batter into the hot oil and fry for about 4 minutes, flipping them to achieve a golden brown color.

Push down the fish cakes while flipping to ensure even cooking.

Once golden brown on both sides, remove the fish cakes and drain on paper towels.

Check the callaloo soup and add in the provisions: green banana, yam, tania, Irish potato, carrots, and corn.

Roll small dumplings and add them to the soup, alternating between round and long shapes.

Add okra to the soup towards the end of cooking, allowing it to simmer for another 10 minutes.

Check the dumplings; they are ready when they float to the top of the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens