Rev Up Barbecue Jerk Ribs!
Grace Callaloo and Coconut Soup
Similar to spinach leaves, callaloo is widely used in Jamaican cooking and combined with coconut milk, thyme and local spices, it makes a great soup.
- 1 tbsp vegetable oil or olive oil
- 1 medium onion, finely chopped
- 1 clove of garlic, finely chopped
- 540g can Dunnís River or Grace Callaloo
- A pinch of Dunnís River or Grace Jerk Seasoning
- 1 tbsp freshly chopped thyme (or 1tsp dried)
- 150ml (1/4 pint) vegetable stock
- 200ml (7fl.oz) Dunnís River
- or Grace Coconut milk
- 4 tbsp fresh double cream
- A pinch of freshly grated nutmeg
- A pinch of ground cinnamon
- Salt, to taste
How to do it
- Heat the olive oil in a saucepan and gently cook the onions, garlic, thyme and Dunnís River or Grace Jerk seasoning for 2-3 minutes until softened but not coloured.
- Add the Dunnís River or Grace Callaloo. Bring to a gentle simmer then add the vegetable stock and Dunnís River or Grace Coconut Milk. Simmer for a further 5 minutes.
- Allow the mixture to cool slightly then blend until smooth. Gently reheat the soup. Season to taste with a little salt. Swirl in the double cream and sprinkle on a dusting of freshly grated nutmeg and ground cinnamon before serving. Enjoy with fresh crusty bread.
Chefís Tip: If you have any Coconut milk left over from an opened can, simply freeze away into ice cube containers - and simply pop one or two out into a curry or soup to add that Caribbean touch!