Callaloo Soup
Over a year ago
3,147 views
Ingredients
- 500g Beef
- 4 tsp Tropical Sun All Purpose Seasoning
- 30ml Vegetable oil
- 1 Medium Onion. chopped
- 2 Garlic cloves
- 2 Litres water
- 1 tin (400ml) Jamaica Sun Coconut Milk
- 2 Large Carrots. peeled
- 2 Potatoes. peeled
- 1 tin (540g) Jamaica Sun Callaloo. drained
- ½ Cup Chives
- 1 tsp Tropical Sun Ground Black Pepper
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Method
-
1
Preparation:
Season beef with 2 tbsp of Tropical Sun All Purpose Seasoning. As they say in Jamaica, “you mus’ put he down overnight” or marinate the beef overnight in the refrigerator. Alternatively, marinate for at least one hour. In a large saucepan, heat oil. Simmer onions until brown. Before the onions are brown, add garlic and continue to simmer. Add the seasoned beef and simmer until the beef is brown. Cover with water and Jamaica Sun Coconut Milk. Bring to the boil. Reduce heat and simmer for 1½ to 2 hours until the beef is tender. Slice the carrots into thick rounds and cut the potatoes into bite size pieces. Add the Jamaica Sun Callaloo, carrots, potatoes and chives. Simmer until the potatoes are soft. If necessary add more water. Remove beef from saucepan and cube. Return cubed beef to saucepan. Add the remaining Tropical Sun All Purpose Seasoning and the Tropical Sun Ground Black Pepper. Serve hot. Enjoy!
Comments (0)