The Queen’s most favorite food was jam pennies. Tiny crustless, round sandwiches made with white bread, butter and strawberry jam. One of her personal chefs declared that the Queen had eaten jam pennies every single day of her life since she was five years old. Queen Elizabeth also had a favorite soup…Callaloo…a Carribean soup with callaloo leaves. Callaloo leaves are the leafy tops of the amaranth plant…but you can substitute baby spinach.
Callaloo Soup
Ingredients
▢ 1bunchcallaloo leavesor substitute baby spinach
▢ ½lbokrachopped into 1-inch pieces
▢ 1tablespoonolive oil
▢ ¼cupdiced onions
▢ 3-4clovesgarlicminced
▢ 1largered bell pepperchopped
▢ 1wholescotch bonnet pepperdeseeded and chopped
▢ 1teaspoonkosher salt
▢ 1teaspoonblack pepper
▢ 1tablespoonsmoked sweet paprika
▢ 1cupfresh pumpkinpeeled and cut into small cubes
▢ 3sprigsfresh thyme
▢ 1cupvegetable stock
▢ 3cupswater
▢ 1cupcoconut milk
Instructions
Bring large pot to medium heat and add the oil. Add onions and saute 3-4 minutes. Add red peppers, garlic, and scotch bonnet peppers and saute further 1-2 minutes.
Add pumpkin and okra saute for 2-3 minutes before. Add paprika, salt, and pepper and stir occasionally.
Add callaloo leaves/spinach, coconut milk, stock, and water bring the callaloo to a boil. Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.
Optional Step
Use an immersion blender or food processor to puree the mixture if you prefer traditional Trinidadian creamy texture, otherwise leave as is. Taste and adjust by adding more seasoning if necessary.
Pour the Queen Elizabeth soup into bowls and garnish with the hot pepper.
