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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  All Recipes

| 1. Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes. | 2. Add the okra, and cook for 8 minutes. | 3. Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
callaloo leaf	1	pound		403.4676	0.0	89.7602	2.2667
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
onion	1		chopped	64.0	14.944	1.76	0.16
salt beef	1/2	pound	diced	403.4676	0.0	89.7602	2.2667
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
shallot	6	tablespoons	minced	43.2	10.08	1.5	0.06
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
green chile pepper	1		chopped	89.955	21.2744	4.4978	0.4498
okra	1	cup		33.0	7.45	1.93	0.19
crabmeat	1/2	pound		219.8672	0.0	43.8601	3.4907

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.