| Calalou Chez Ciara
1 pound of fresh spinach or callaloo Greens; stemmed,
1 pound of Okra, stems & tips trimmed
1 medium Onion, chopped
1 Scallion, chopped
1 Garlic clove, minced
1 Sprig parsley
Fresh hot chile pepper such
1 teaspoon of salt
1/4 teaspoon of dry thyme
1/4 teaspoon of freshly ground black pepper
6 1/2 cups of water
3/4 cup of cooked smoked ham
1/3 cup of fresh lime juice |
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In a 5-quart Dutch oven or soup kettle, combine the spinach leaves, okra, onion, scallion, garlic, parsley, chile pepper, salt, thyme, and pepper. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the okra is very tender, about 30 minutes. Puree the soup in a blender, food processor, or food mill. Return the soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring constantly, over medium heat just until the ham is heated through, about 5 minutes. Serve immediately.
Adapted From: Kwanzaa: An African-American Celebration of Culture and Cooking, by Eric V. Copage, published by Quill (William Morrow), ISBN 0-688-12835-1 Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998
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