Callaloo soup is a delicious soup that can be spiced up to one's preference. The recipe is simple and various ingredients can be substituted. Here's how I like my callaloo soup:

Ingredients:

• 2 cubes chicken boullion (for vegetarians, one can use vegetable boullion instead)
• 4 cloves of garlic
• 1 onion
• 1 scotch bonnet pepper (This looks like a habanero pepper, but has a distinctive flavor. It is extremely hot--avoid touching the inside with bare fingers. If scotch bonnet peppers are not available, substitute with a red habanero pepper)
• 2 tbsp of butter or margarine (can also substitute with oil)
• 1/2 lb (about 1 medium-sized colander full) of dasheen leaves (can substitute with spinach)
• cups of water

Procedure:

1. Peel cloves of garlic and onion, and dice. Drain and shred the washed dasheen leaves (spinach).
2. Melt butter or margarine (or use oil) and fry diced garlic and onion until soft and golden.
3. Add two cups of water and heat for 2 minutes.
4. Add shredded dasheen leaves, chicken (or vegetable) stock, and the chili pepper sliced in half to the pot. Bring to a boil.
5. Then add more water (about 15 cups or so), lower the heat and simmer covered for about 30 minutes.
6. Add more water to make a more diluted soup, if desired.

Serving:

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