Caribbean Corner

With #SoupSeason in full swing, I thought it was the perfect time to share this Callaloo Soup recipe. Loosely based on recipes my friends from Grenada, Antigua, and Dominica have shared with me over the years, it’s packed with deep island flavors, hearty ingredients, and general comfort our thick and rich soups are known for in the Caribbean. [caption id="attachment_69769" align="aligncenter" width="700"] Photo by Chris De La Rosa [/caption] You’ll Need… 1/2 lb Dasheen leaves 5 cups water 3 lbs chicken (seasoned) 1 tablespoon Caribbean Green Seasoning 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon grated ginger 1 teaspoon Worcestershire sauce 1 1/2 lbs salted pigtail (prepared) 2 scallions (rough chopped) 1 scotch bonnet pepper (chopped) 4-6 sprigs thyme 1 medium onion (sliced) 2 Pimento Peppers (sliced) 6 cloves garlic (smashed) 2 cups coconut milk 4 cups chicken stock 3/4 lb potato 3/4 lb dasheen (taro) 3/4 swe...

Let’s be CLEAR, this is NOT a traditional Caribbean Christmas cake. However, this is for people who want cake but are a bit afraid of baking. For those of us who want something close to a traditional holiday cake, but didn’t soak their fruits for months leading up to Christmas as we normally do in the Caribbean. And finally, for those of us who just want a simple, quick and tasty cake.. with a hint rum and dried fruits. [caption id="attachment_68998" align="aligncenter" width="700"] Photo by Chris De La Rosa [/caption] You’ll Need… 2 boxed cake mix 1 cup rum (dark) 1 1/2 cup Port (or sherry – any fortified wine) 1 teaspoon nutmeg (fresh grated) 1 teaspoon cinnamon 1 teaspoon ground ginger 1 orange (zest) 1 cup raisins 1 cup prunes (rough chop) 1 cup citrus peel 1 cup mixed fruit 1-2 tablespoon Caribbean Browning 1 1/2 tablespoon Vanilla more Port or Rum for soaking the finished cake whatever ingredients is mentioned ...