Calalou Chez Ciara

Recipe Ingredients

1 lb	454g / 16oz	Fresh spinach or callaloo
		Greens - stemmed, well-washed coarsely chopped
1 lb	454g / 16oz	Okra - stems & tips trimmed
		Into 1/4"-thick slices
1		Onion - chopped (medium)
1		Scallion - chopped
1		Garlic clove - minced
1 section		Parsley
		Fresh hot chile pepper such
		As scotch bonnet seeded - minced
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Dry thyme
1/4 teaspoon	1.3ml	Freshly ground black pepper
6 1/2 cups	1540ml	Water
3/4 cup	177ml	Cooked smoked ham - (about 3/4
		Cup)
1/3 cup	78ml	Fresh lime juice

Recipe Instructions

1. 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.

2. 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

Source:
From the Seattle Times

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