A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century.
Callaloo can be known by many different names and depending on where you are, can be different types of leaves. Dasheen bush and bhaaji are other common names. Hard to find in the UK, you might have some luck at Caribbean shops, though spinach is indeed a good substitute.
Anyone in the UK who needs Callaloo you can buy it from Sous Chef (online) - this is where I got mine from to make this recipe - 25 Aug 2016
OMG, this soup is simply divine... no actually, it is the devil! I couldn't stop eating it, bowl after bowl after delicious, mouthwatering bowl. I finished all 6 servings in one day! Thank god I'm lazy and don't get out much... otherwise I would have made many more batches and ended up killing myself from overeating. Seriously though, you need to try this soup. Oh, and HAHAHA... good one Corwynn! For a real laugh, try finding some callaloo leaves in your neighborhood. I went to 4 different grocery stores and not one staff member, their management, or even the professional Chef I ran into had heard of this ingredient before. Either way, spinach worked out just fine. As well, for those of you with limited, microwave-only cooking knowledge, shallots look like this: http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Shallots ... and salt beef is more commonly known as corned beef. Thanks goes out to my friendly, neighborhood grocers for those tidbits of knowledge. Otherwise I’d still be roaming the isles of the grocery store instead of being keeled over in pain from the 6 bowls of soup I just ate. - 10 Feb 2005 (Review from Allrecipes US | Canada)
I made this soup for a couple for was having a "romantic dinner for two" Caribbean style. They both loved this soup! I made it again for myself and husband, and we both thought it was wonderful. The only suggestion I would have is this: it is a little on the salty side, so really trim the salt beef well first. - 14 Jun 2002 (Review from Allrecipes US | Canada)