The national dish of Trinidad and Tobago, callaloo is a bright green soup created by West African slaves. If you can't find bird's-eye chilies, use 1/4 teaspoon crushed red pepper flakes.
Servings: Serves 4 (Makes 8 cups)
  • 2 tablespoons peanut oil
  • 1 medium Spanish onion , chopped
  • 2 cloves garlic , minced
  • 2 bird's-eye chilies , seeds and ribs removed, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons coriander seeds , crushed
  • 2 cups chicken stock or broth
  • 1 cup coconut milk
  • 1 cup bottled clam juice
  • 1 cup heavy cream
  • 2 packages (10 ounces) frozen chopped spinach , thawed
  • Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
  • 1/2 teaspoon salt
  • Directions
    Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.

    Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.

    Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.

    In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.


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