Updated: Aug 21, 2021
There is a really funny story behind this dish. A couple of years ago, I saw someone making a callaloo soup on Masterchef as part of the competition.
When I told my mum about it and that I was going to make my own version, she was very apprehensive. She was absolutely adamant. It took a while to persuade her. Eventually, she relented and tried it.
To her surprise it was extremely delicious and she was glad that she tried it. On a serious note, this soup has an earthy, spicy taste to it. Then there is the sweetness of the coconut milk.
The moral of the story: Don’t knock it til you‘ve tried it.
-Callaloo (fresh is preferable but tinned callaloo works as well)
-Sweetcorn on the cob
-Scotch Bonnet Pepper
Season the fish and prawns in chopped garlic and jerk seasoning.
Peel the potatoes and yam.
Cut the okra into halves.
Blend the callaloo in a blender until smooth.
Put the callaloo into a large pot.
Add the coconut milk and fish stock.
Add the yam, green banana, white potato (optional) sweet potatoes and okra.
Fry the prawns and fish until cooked.
Add the fish, prawns and scotch bonnet to the pot.
Add pimento to the pot.
Allow to boil for another 15 minutes or until yam is soft.