Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is a much more elaborate version of callaloo soup. It is served with Riz Créole (rice) and Chiquetaille de Morue (codfish salad), as a complete meal.


  • 3 lb. callaloo leaves, or spinach, Chinese spinach, or Swiss chard
  • ½ lb.


Wash, drain and coarsely chop the greens. Place in a large, heavy saucepan with the okra and aubergine and pints of water. Cover and cook until the vegetables are very tender. Set aside.

In a heavy casserole heat the oil and fry the salt pork lightly. Add the bananas, onions and garlic. Cove