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Calalou Chez Clara Soup

Source: http://www.tastycooking.com/haiti.html

1 lbfresh Spinach or callaloo greens
1 lb okra, topped and tailed
1 medium-size Onion, coarsely chopped
1 bouquet garni: Scallions, fresh Thyme, and Parsley
Salt and Pepper to taste
½ Scotch Bonnet-Type Chili, minced
6 ½ c Water
1 clove Garlic, minced
½ lb cooked Ham, cut into 1/4-inch dice
juice of 3 Limes

Clean the spinach or callaloo thoroughly, and remove the woody central stems. Chop the okra and the callaloo and place them in a large saucepan. Add the onion, bouquet garni, salt and black pepper, chili, and water. Bring to a boil and cook, covered, over a medium flame for 30 minutes. Remove the mixture from the heat and put it through a food mill until it is a smooth purée. Replace it in the saucepan and add the garlic, ham, and limejuice. Continue to cook over medium low heat for 10 minutes. Do not allow the soup to come to a second boil or it will lose its texture. Serve immediately.

 

Aux Pois Rouges Soup

Source: http://www.tastycooking.com/haiti.html

1 lb Kidney Beans
2 qts Water
¼ lb Salt Pork, diced
1 c finely chopped Scallions, including the green tops
2 sprigs Parsley, minced
2 sprigs fresh Thyme, minced
1 Bay leaf, crushed
1 stalk Celery, minced
1 t scotch Bonnet-Type Chili
Salt and Black pepper to taste
1 c hot Water
6 individual shots dark Haitian rum

Pick over the beans, wash them, and put them into a large saucepan or stockpot. Add the water and other ingredients, except the rum. Cover and bring to a boil. Then lower the heat, and simmer for 2 1/2 to 3 hours, until the beans are very tender. Purée the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark Haitian rum, which the diners should add to their soup before tasting it.

Squash Soup (Soup Joumou)

Source: http://www.islandflave.com/recipes/joumou.shtml

1 lb cubed, Beef Stew Meat
1 lb Chicken
1 frozen Squash
1 Boniata
1 Spinach
1 Malanga
2 Onions-sliced
3 large Carrots
6 medium Potatoes
¼ lb Spaghetti or Noodles
3 T seasoned salt
2 Limes, cut in half
2 t Thyme
2 t Parsley
½ c Scallions
Salt, Black Pepper, and Hot Pepper to taste

Clean the meat with hot water and lemon and set aside in a bowl Add seasoning salt and set aside for 2 hrs. Boil meat in stockpot with 3 quarts of water until tender (about 1 ½- 2 hrs). Add more additional water if necessary and remaining ingredients except noodles. Cook for 20 minutes and add noodles.

 

Chicken in Sauce (poule en sauce)

Source: http://www.islandflave.com/recipes/poule.shtml

1 lb Chicken
1 T Lemonjuice
1 T Vinegar
2 crushed Garlic cloves
1 T Parsley
1 T Thyme
2 T Adobo or seasoned salt
2 T Oil

Sauce:
1 cup of water
1 ½ tbsp tomato paste
1 small onion sliced
1 garlic clove
¼ cup red or green peppers
1 tsp. of oil
salt, black pepper, or hot pepper to taste

Clean chicken with lemon juice or vinegar and rinse with hot water
Season chicken with parsley, thyme, garlic, and adobe or preferred spices
Marinate over night or 3-4 hours
Boil chicken in a pot for 20 minutes
Prepare Sauce
Brown chicken in pan with 2 tbsp oil
Simmer chicken in sauce or 10- 15 minutes

Callaloo Voodoo

Source: http://www.caribbeanchoice.com/recipesonline/RecipeInformation.aspx?RecipeID=185

Serves:  4-6
2 lb fresh Crabmeat
3 T Peanut oil
3 Scallions, including the green tops, minced
2 cloves Garlic, minced
2 branches fresh Thyme, crumbled, or 1/2 teaspoon dried
½ lb slab Bacon, cut into 1/4-inch dice
1 lb fresh Spinach or Callaloo Greens, cleaned with stems removed
1 lb Okra, topped, tailed, and cut into rounds
7 c Water
Salt and freshly Ground Black Pepper
1 Scotch Bonnet-Type Chili, Pricked with a fork
Juice of 3 Limes

Brown the crabmeat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme. In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, and add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crabmeat, remaining garlic, and chili that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the limejuice, whisk it through thoroughly, and serve hot.