Recipe - Calalou Chez Ciara

PERRY LOWELL
1 pound Fresh spinach or callaloo
Greens; stemmed,
wellwashed, coarsely
chopped
1 pound Okra; stems & tips trimmed
into 1/4"thick slices
1 md Onion; chopped
1 Scallion; chopped
1 Garlic clove; minced
1 Sprig parsley
Fresh hot chile pepper such
as scotch bonnet seeded;
minced
1 teaspoon Salt
One fourth teaspoon Dry thyme
One fourth teaspoon Freshly ground black pepper
6 One half cup Water
Three fourths cup Cooked smoked ham; (about
Three fourths cup)
1/3 cup Fresh lime juice

1. In a 5quart 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 mediumlow 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 AfricanAmerican
Celebration of Culture and Cooking, by Eric V. Copage, published by Quill
(William Morrow), ISBN 0688128351
Posted to MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998