This soup should not be confused with the pepperpot stew, containing cassareep, which comes originally from Guyana and has spread to Trinidad, Barbados and beyond. A very similar soup is popular in Antigua.
Put the meats on to cook in a large saucepan with 2¼pints of water. Simmer, covered, for 1 hour. Put the kale and callaloo with ¾pint of water into another saucepan and cook until tender - about 50 minutes.